Recipe submitted by Tucci for the Kelly’s Jelly Lake Oswego Challenge of 2012

  • Grill ciabatta bread that has been lightly brushed with garlic oil.
  • Spread Kelly’s Habanero Pepper Jelly liberally over ciabatta bread.
  • Take two steamed asparagus spears and slice in half lengthwise.
  • Brush asparagus with garlic oil, salt and pepper. (Grill till you have beautiful grill marks)
  • Arrange asparagus on the ciabatta bread.
  • Chop five basil leaves and mix with two tablespoons of your favorite goat cheese.
  • Place three to fours thin slices of prosciutto on top of the asparagus.
  • Arrange pieces of goat cheese on and around the prosciutto.
  • Garnish with chopped basil.
June 25, 2020 — Kelly Calabria