Chef Bud Cooks Another Great Holiday Dish | KAMR

AMARILLO, Texas (KAMR/KCIT) — Chef Bud is back with another great holiday dish.

Click here to attend one of Chef Bud’s cooking classes, and the recipe for the dish he made is below.

Goat cheese with asparagus and crispy prosciutto Crostini’s


1 medium baguette or premade crostini

2 tablespoons olive oil, separated

12 oz thinly sliced ​​proscitto

1 lb asparagus, blanched

1 oz goat cheese

3 ½ tablespoons Jalapeno jelly or fig jam

1 cup Bellacibo Parmesan shavings

McCormick Kosher Salt and Coarse Black Pepper


Preheat the oven to 350 degrees

Slice the baguette diagonally. Arrange on a sheet pan. Brush evenly with 1 tablespoon of olive oil. Bake until lightly toasted, about 15 minutes

Add 1 tablespoon of olive oil to a skillet and place whole slices of prosciutto in a hot skillet. Brown the prosciutto in the pan for 2 to 3 minutes, until it becomes crispy. Remove and place on a plate with a paper towel, set aside.

In the same skillet over medium heat, add 1 tablespoon of olive oil and the trimmed and blanched asparagus. Season with kosher salt and coarse black pepper. Cook 2-3 minutes until heated through.

Spread goat cheese on toasted bread slices and top with ½ tsp. jalapeno jelly, then cooked asparagus, crispy prosciutto and a shaving of grated parmesan.

It’s a fantastic appetizer for your holiday table! Or use the blanched asparagus topped with crispy prosciutto and parmesan shavings for the perfect, flavorful side to your holiday meal. Either app gives you something new and tasty to be grateful for at your table! Enjoy it with those you love!