Maggiano's Little Italy Asparagus Bruschetta

Makes 40 to 50 appetizers (2 to 3 per person)


1 loaf Italian bread (about 20 inches long and 3 inches in diameter)
1/3 cup mascarpone cheese
1/3 cup cream cheese
1/3 cup ricotta cheese
1 teaspoon chopped garlic
4 tablespoons lemon juice (divided)
1/2 pound prosciutto (about), coarsely chopped
2 pounds asparagus, trimmed and blanched 3 to 4 minutes until just tender, then chopped
1/4 cup chopped chives
3/8 cup extra-virgin olive oil
Salt and pepper to taste

.
Preheat oven to 325 degrees.

Cut bread into ¼- to ½-inch-thick slices. Set on a cookie sheet and toast in
preheated oven until just golden brown, 12 to 15 minutes. Watch bread
carefully so it doesn't get too brown. Maintain oven temperature.

In bowl, combine mascarpone, cream and ricotta cheeses with the garlic and 2
tablespoons lemon juice. Add prosciutto, then salt and pepper. Spread
mixture over toasted crostini and bake in preheated oven 3 to 5 minutes to
heat through.

Place asparagus in a bowl with the chives.

Mix remaining 2 tablespoons lemon juice with oil until emulsified. Pour a
little more than half the vinaigrette into asparagus/chives mixture and
combine.

To finish: Place crostini on a serving platter and top each with a mounded
portion of the asparagus mixture. Drizzle with remaining vinaigrette.