Whether you’re going meatless for Memorial Day or just looking for a fun appetizer for your weekend cook-out, these asparagus and ricotta crostini will provide a fresh and satisfying nibble. It’s the bread that’s grilled, lending a smoky base. Top with the best quality ricotta you can find and quick-pickled asparagus spears, and voila! Pair with Torrontés and bring on summer.
Grilled Asparagus Crostini
1 baguette, thinly sliced
extra virgin olive oil
8 ounces fresh ricotta cheese
1/2 pound quick-pickled asparagus
Instructions: Brush baguette slices with olive oil and grill over high heat a couple minutes, turning once, until grill marks appear. Remove and let cool slightly before topping with a heaping spoonful of ricotta and two pieces of asparagus. Repeat as needed. (Also pictured, pickled mushroom crostini.)
Suggested Ricotta: in the DC area, look for Kewsick Creamery or Blue Ridge Dairy at the farmers markets. In the Northeast, Narrangasett Creamery‘s ricotta is divine. Californians can’t go wrong with Bellwether Farm‘s, but you already knew that.