Ingredients
Scale
- 1 bunch of fresh asparagus (about 1 pound)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 slices of rustic bread (like sourdough or ciabatta)
- 1 cup ricotta cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- Fresh herbs (like basil or chives), for garnish
- Red pepper flakes (optional, for a bit of heat)
Instructions
- Rinse the asparagus under cold water to remove any dirt or grit.
- Trim the tough ends by gently bending the stalk until it snaps.
- Place the asparagus in a bowl, drizzle with olive oil, and sprinkle with salt and pepper. Toss gently to coat.
- Preheat your oven to 400°F (200°C).
- Spread the asparagus in a single layer on a baking sheet.
- Roast for 15-20 minutes, shaking halfway through, until tender and slightly crispy.
- Remove from the oven and let cool slightly.
- In a medium bowl, combine ricotta cheese, lemon juice, lemon zest, and minced garlic.
- Season with salt and pepper to taste and mix until creamy and spreadable.
- Toast the bread slices in a toaster or on a skillet with a little olive oil or butter over medium heat.
- Toast for 2-3 minutes on each side until golden brown and crispy.
- Remove and let cool slightly.
- Spread a generous layer of the ricotta mixture on each slice of toasted bread.
- Arrange the roasted asparagus on top.
- Sprinkle with red pepper flakes if desired and garnish with fresh herbs.
- Serve immediately while the bread is warm and crispy. Enjoy!
Notes
- Feel free to customize the toppings with your favorite herbs or add other vegetables.
- These toasts are best enjoyed fresh but can be prepared in advance; just assemble right before serving for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes