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From Camille's Kitchen

Tuesday Tastings :: Asparagus & Ricotta

April 10th, 2012

crostini

Morning lovelies! As promised, I’m sharing the recipe for these totally awesome asparagus + fresh ricotta crostini that I whipped up when guests arrived for brunch on Easter. I’m kind of obsessed with these and have a feeling I’ll be making them for dinner parties all spring…the flavors and colors are so light, but the fresh, creamy ricotta makes them indulgent, too. And let’s be honest: you’ve got to use fresh ricotta here. My grocery store sells it from a local farm, but if your’s doesn’t, it’s super easy to make yourself. (see that cream in the recipe? that’s why it’s so good.) I toasted squares of super thin sourdough bread, mixed lemon zest into the ricotta, and sautéed asparagus with olive oil, salt, black pepper & lemon juice. Layered together and topped with a sprinkle of sea salt, it’s a bite of pure springtime. What crostini toppings are your favorites? I’m still loving this pea + mint version… and these with peach + prosciutto are insane. Keep reading for the asparagus + ricotta recipe!

crostini2

Asparagus + Fresh Ricotta Crostini

*yield: 16 crostini

Ingredients:

  • 4 thin slices sourdough bread, quartered (or 16 slices “cocktail bread”)
  • extra-virgin olive oil
  • 1 cup fresh ricotta
  • zest of 1 lemon
  • bunch of asparagus, ends trimmed
  • salt and pepper, to taste
  • juice of 1 lemon
  • Maldon, or other high-quality sea salt
Instructions:
  1. Preheat oven to 400 degrees. Place the bread on a foil-lined baking sheet, brush with a bit of olive oil, and bake until toasted on one side (about 5 minutes.) Flip and toast a couple minutes on the other side.
  2. Meanwhile, mix ricotta and lemon zest together. Set aside.
  3. Cut asparagus into 2-inch lengths. Heat olive oil in a medium pan, then sauté asparagus over high heat until crisp-tender, about 3 minutes. Sprinkle with salt & pepper, then stir in lemon juice.
  4. Assemble the crostini: On each toasted slice of bread, place 1 tablespoon ricotta, then top with 3 asparagus spears. Sprinkle with a touch of sea salt and serve immediately.

*images by Camille Styles; recipe adapted from Food & Wine.

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15 Comments under :: Tuesday Tastings :: Asparagus & Ricotta
  1. Patrice says:

    Looks delish. Definitely need to try this soon.

  2. Leigh says:

    Those look absolutely delicious and beautiful!
    I love simple delicious snacks :)

  3. Roxy says:

    yum! Yum! YUM! I can’t get enough of asparagus lately- this looks like pure printemps perfection!

  4. Georgina says:

    I’m not a huge fan of ricotta but these look too delicious to pass up! I will definitely be taking a look at the peach/prosciutto recipe however. Thank you as always, for sharing!

  5. Mia says:

    I must try this! I have to agree, fresh/homemade ricotta is out of this world… and yes, especially if made with local/organic milk and cream. I follow the recipe by Ina Garten/Barefoot Contessa and it is actually quite easy… and so rewarding!

  6. perfect party snack! thank you for sharing the recipe. =)

  7. YUM!
    This looks so delicious I might have to make some for lunch today…

  8. Yummy! Can’t wait to try it.

  9. [...] yet. Camille’s recipe is so concise, I think I’ll making them at home. Check out her recipe and more drool worthy photos on her blog. Tweet Pin It This entry was posted [...]

  10. lauren says:

    Just made this for dinner! Delicious, thank you!!

  11. [...] new go-to appetizer for spring dinner [...]

  12. [...] Asparagus and Lemon Ricotta Toasts [...]

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