Ingredients
Scale
- Ricotta spread:
- 1/2 pound asparagus
- 4 garlic cloves
- 2 1/2 tablespoon olive oil
- Salt and pepper
- 1 cup whole milk ricotta
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt or to taste
- Baguettes:
- 1/2 baguette loaf
- Olive oil
- 1 teaspoon grated lemon peel
- Salt and pepper
Instructions
- preheat oven to 400F
- Rough chop asparagus and garlic and mix with olive oil
- Salt and pepper lightly or to taste
- Transfer to baking sheet and roast for about 18-20 min
- While roasting cut baguettes into 1/4 inch slices
- Spray or lightly brush with olive oil on one side
- Very lightly salt and pepper
- Zest lemon peel and sprinkle over top the baguettes
- Put onto baking sheet lined with foil if you prefer less clean up
- Remove roasted veggies from oven and preheat broiler to low
- Take small food processor or blender and toss in roasted asparagus and garlic mixture
- Add ricotta, lemon juice, olive oil and salt to the mixer
- Blend together until smooth consistency and set aside in a serving bowl
- Put the baguettes in the broiler on low for 1-2 until a light golden brown watching very closely (only broiling one side)
- Serve immediately
- Category: Appetizer