I remembering making this appetizer the first time I hosted Easter back in Corona Del Mar 12 years ago and it’s still one of my faves!
Toast baguette slices (slice at an angle so you get more surface area).
Slather Butter Dijon mustard mixture on top of toasted baguette (1/2 butter 1/2 mustard, mixed).
Layer Prosciutto, roasted asparagus, and top with Brie cheese.
Broil for one minute. I just ate 3 of them!
