Mozzarella Asparagus Crostinis

I had unexpected company come over one night, so had to make an appetizer from ingredients that were already in the fridge, since planning and shopping wasn't an option. Everyone has mozzarella cheese in some fashion or another, lemons, and bread. Add a vegetable and - voila! - crostinis! I used asparagus but really any tasty vegetable you like can be used (broccoli, spinach, or eggplant are some ideas).

For the simple recipe, see below:

Mozzarella Asparagus Crostinis

1 lb asparagus, cleaned, trimmed, and sliced into 1/4" pieces

8 oz shredded mozzarella

1/2 lemon

olive oil

salt and freshly ground black pepper

1 baguette (or other bread), sliced thinly

Smoked paprika

Preheat the oven to 450°.

Spread the asparagus pieces on a baking sheet. Sprinkle with salt and pepper, then drizzle with olive oil. Roast for about 10 minutes. Remove from the oven to cool slightly.

Drizzle the baguettes slices with olive oil and toast in the oven for about 3 minutes, until starting to brown a little.

Meanwhile, toss the mozzarella with zest from the lemon and a good squeeze of the juice. Add salt and pepper to taste.

Remove the toasts from the oven and top each carefully with asparagus slices, then mozzarella mixture. Drizzle with olive oil.

Toast for 5-10 minutes, until the cheese is melty and brown. Sprinkle with smoked paprika and serve warm.