Ricotta-and-Spring Vegetable Crostini

Ricotta-and-Spring Vegetable Crostini

With a creamy ricotta topping and fresh spring flavors, these crostini are a delightful party snack.

Ricotta-and-Spring Vegetable Crostini
Makes 20
  • 1 loaf French baguette
  • 2 tablespoons olive oil, divided
  • 1¼ cups whole-milk ricotta cheese
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon lemon zest
  • 1 cup ½-inch-sliced blanched fresh asparagus
  • ½ cup frozen peas, thawed
  • 2 teaspoons chopped fresh mint
  • 2 teaspoons fresh lemon juice
  • Flaky sea salt
  • Garnish: crushed red pepper
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. Slice bread into 20 (¼-inch-thick) pieces. Arrange slices in a single layer on prepared pan. Brush with 1 tablespoon oil.
  3. Bake until golden brown, about 10 minutes.
  4. In a small bowl, combine ricotta, ½ teaspoon kosher salt, and lemon zest.
  5. In a medium bowl, combine asparagus, peas, mint, lemon juice, remaining 1 tablespoon oil, and remaining ½ teaspoon kosher salt.
  6. Spread ricotta mixture onto toasts. Top each with asparagus mixture. Sprinkle with sea salt, and garnish with red pepper, if desired.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.