Ricotta and Asparagus Sandwiches
by Editorial Staff
Baguette toasts are topped with tender ricotta cheese and asparagus sprouts. A simple, versatile yet gourmet asparagus appetizer that can be served at any table.
Ingredients
- Baguette – 24 slices
- Ricotta cheese – 300-350 g
- Asparagus – 10 stalks
- Extra virgin olive oil – for greasing croutons + oil for serving
- Salt
- Ground black pepper
Directions
- Brush the baguette slices with olive oil and place on a baking sheet. Turn on the oven to heat up to 180 degrees. Place the baking sheet with the baguette slices in the preheated oven for 15 minutes (until golden brown).
- Remove the bread from the oven and let cool. Apply cheese to the cooled croutons. Cut the asparagus into strips and place on top of the cheese. Sprinkle with salt and pepper, drizzle olive oil over the sandwiches. Serve immediately.
Enjoy your meal!
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