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Asparagus Ricotta Crostini by @elisetriestocook

Posted by Melanie Balke Consulting on
Asparagus Ricotta Crostini by @elisetriestocook

Looking for an easy appetizer that can wow the whole family? Crunchy asparagus, light creamy ricotta, and touch of citrus zest.... count us in! A cult-favorite by Elise Tries to Cook.


For 6-8 people:

2 Ciabatta Baguettes

1 Bunch Asparagus

1 TSP Lemon Pepper Seasoning

2 TBSP O-Live & Co. Olive Oil


Ricotta Filling

½ Cup Ricotta

1 TBSP Lemon Juice

1 TBSP Lemon Zest

¼ TSP Salt


  1. Preheat the oven to 415ºF.
  2. Cut off 1” from the bottom of the asparagus and toss. 
  3. Cut the remaining asparagus in 1” pieces.
  4. Place asparagus pieces onto an aluminum-lined baking tray and cover with lemon pepper seasoning and 1 TBSP O-Live & Co. olive oil. Place in the oven for 10 minutes.
  5. While asparagus is roasting, slice the baguette into ⅕ “ thick pieces. 
  6. On a separate aluminum-lined baking tray, place sliced baguettes evenly and drizzle with remaining 1 TBSP O-Live & Co. olive oil. Keep to the side.
  7. Mix ricotta filling ingredients in a bowl and leave to the side.
  8. Once the asparagus has roasted for 10 minutes, add the baguettes into the oven.
  9. Roast for an additional 6 minutes and then remove everything from the oven. 
  10. Top toasted baguettes with a spoonful of the ricotta filling and then two asparagus pieces. Drizzle with additional O-Live & Co. olive oil.

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