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| Asparagus and Ricotta Bruschetta |
Here's an asparagus-crowned bruschetta it is geared up for Easter or a spring dinner party! Lemony ricotta is spread over crusty bread and crowned with sparkling asparagus. Bruschetta perfection!
Ingredients :
- 1 pound thick asparagus
- 1 cup entire milk ricotta
- Zest from 1 lemon
- 1 tablespoon lemon juice
- 1 heaping tablespoon chopped fresh parsley
- 1/eight teaspoon salt
- Pinch freshly floor black pepper
- eight (half of-inch thick) slices good crusty bread reduce from a sourdough or country loaf
- 2 tablespoons olive oil
- Olive oil
- Flaky sea salt
- Freshly ground black pepper
- Lemon wedges
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 23M |
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Notes :
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