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!

Asparagus + Fresh Ricotta Crostini

*yield: 16 crostini


  • 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
  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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Comments (15)
  1. 1
    Sandra - If it comes in pink April 10, 2012 at 7:28 am

    The perfect party snack 😀

  2. 2
    Patrice April 10, 2012 at 8:01 am

    Looks delish. Definitely need to try this soon.

  3. 3
    Leigh April 10, 2012 at 8:03 am

    Those look absolutely delicious and beautiful!
    I love simple delicious snacks 🙂

  4. 4
    Roxy April 10, 2012 at 8:43 am

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

  5. 5
    Georgina April 10, 2012 at 9:49 am

    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!

  6. 6
    delia April 10, 2012 at 10:36 am

    So easy peasy 🙂


  7. 7
    Mia April 10, 2012 at 11:15 am

    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!

  8. 8
    SIlk & Whiskey April 10, 2012 at 2:28 pm

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

  9. 9
    Kathryn Claire Cumming April 10, 2012 at 8:30 pm

    This looks so delicious I might have to make some for lunch today…

  10. 10
    Lindsay{LCVintage} April 11, 2012 at 9:06 am

    Yummy! Can’t wait to try it.

  11. 11
    lauren August 3, 2012 at 7:21 pm

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