Asparagus and radishes add warm-weather freshness to simple toasts.On another night, blanch asparagus using the same method and add to your favourite summer salads.
- Portion size 15 servings
- Credits : Canadian Living Magazine: June 2013
MethodOn rimmed baking sheet, drizzle baguette slices with oil; bake in 400ºF (200ºC) oven until crispy and light golden, about 6 minutes. Rub tops with cut sides of garlic halves. Set aside. (Make-ahead: Store in airtight container for up to 24 hours.)
In saucepan of boiling salted water, cook asparagus for 1 minute; drain. Chill in ice water; drain and pat dry. Slice diagonally into thin 1-inch (2.5 cm) long pieces.
Combine ricotta, chives, lemon zest, 2 tsp of the lemon juice, half of the salt and the pepper; set aside. (Make-ahead: Refrigerate asparagus and ricotta mixture in separate airtight containers for up to 24 hours.)
Toss together asparagus, radishes, and remaining lemon juice and salt. Top crostini with ricotta mixture, then asparagus mixture.
Tip from The Test Kitchen: A resealable plastic bag is fine for storing crostini if you bake them ahead. Just make sure the crostini are completely cool, and press all the air out of the bag to keep the toasts nice and crisp.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 144 mg
- Sugars trace
- Protein 2 g
- Calories 40.0
- Potassium 46 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 2.0
- Folate 9.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 3.0