Roasted Asparagus Herb Ricotta Crostini
Creamy herb ricotta and roasted asparagus make this spring crostini a standout!
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equipment
ingredients
Asparagus
- 1 lb asparagus ends trimmed
- 2 tsp olive oil
- Salt and black pepper
ricotta
- 1 lb fresh ricotta
- 1 tsp finely grated lemon zest
- 2 Tbsp fresh lemon juice
- 1 garlic clove minced
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 1/4 cup parsley leaves
- 1/4 cup roughly chopped chives
- 1/8 cup thyme leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 baguette sliced and toasted
instructions
- Preheat the oven to 425˚F. Line a rimmed baking sheet with parchment paper or a silicone mat.
- Add asparagus to the baking sheet, drizzle with oil and season with salt and pepper. Bake until fork tender, about 9 to 12 minutes (you may need to add up to 5 minutes cook time if you have thicker asparagus).
- When cool enough to touch, chop into 1 to 2-inch pieces. Set aside.
- In the bowl of a food processor, add ricotta, lemon zest, lemon juice, garlic, oil, herbs, salt, and pepper. Puree until smooth and creamy. Set aside in the refrigerator until ready to use.
- Spread each toasted slice of bread with 1 to 2 Tbsp herbed ricotta. Top with 4 to 6 pieces of asparagus. Serve.