Herbed Ricotta Bruschetta with Asparagus & Sun Dried Tomatoes

March 18, 2018 10:42 am Published by 2 Comments

I love creating new recipes and love them even more when they turn out good, this unique bruschetta recipe is delicious and the texture, color and taste will please all of your party guests. I love the contrast of the colors of red and green, I did this at last nights’ St. Patrick’s Day party but realizing the colors would be perfect for a Christmas party as well.  No matter what party you decide to serve these at, they are a tasty alternative to the usual tomato bruschetta that is served so often. Don’t get me wrong, tomato bruschetta is delicious when tomatoes are at their peak farm fresh season, but in the winter and spring months, not so much…

Ingredients

1 baguette, cut into 1/4 inch diagonal slices (about 25 slices)

¼ cup of olive oil

8 Asparagus spears cut into 1 ½ inch pieces at a slant

1 15 oz. container of whole milk ricotta cheese

½ cup of parmesan Romano blended cheese finely grated cheese

(a couple of tablespoons extra for garnish)

2 teaspoon chopped garlic

¼ teaspoon kosher salt

¼ teaspoon coarse black pepper

3 tablespoons chopped chives

2 teaspoon chopped thyme

¼ cup chopped basil

Zest and juice of one lemon

1 cup julienne cut sun dried tomatoes packed in oil, drained

 

Directions

  • Preheat oven to 375 degrees F
  • Place the baguette slices on a baking sheet and brush them lightly with olive oil and bake for 15 to 20 minutes until golden brown, set aside
  • Heat up a couple of tablespoons of olive oil in a skillet over medium/high heat and sauté the asparagus pieces with a pinch of salt and pepper until bright green and crisp tender, about 5 to 7 minutes, set aside
  • In a mixing bowl, combine both cheeses, garlic, salt, pepper, chives, thyme, basil and lemon juice & zest
  • Spread about a tablespoon of ricotta cheese mixture onto each baguette, top with a piece of asparagus in the center with 2 pieces of sundried tomato, one on either side, sprinkle with a bit of parmesan/Romano cheese blend and serve
  • Makes about 25 to 30 toasts, depending on the size of your baguette
  • Serves 8 as an appetizer


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This post was written by Joseph Sciascia

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