Easy Asparagus Crostini
This crostini recipe is simple and fast. We love using asparagus, but other veggies work, too — roasted cauliflower and roasted broccoli are two of our favorites substitutes. Most asparagus we buy at the store have pretty thick, woody stalks. We like our asparagus tender and those thick, woody stalks don’t really help us with that. To deal with this, we peel them. Run a vegetable peeler down each stalk before cooking and you’ll be on your way to some seriously tender asparagus. You can see more about prepping and roasting asparagus here. Roasting asparagus so that it is perfectly tender is easy. Toss with olive oil, salt and pepper then bake in a hot oven. You’ll know they’re ready when the tips just begin to brown. Depending on how thick the stems are, you are looking at 15 to 20 minutes. When you’ve got the asparagus roasted, the crostini comes together fast. Spread some ricotta and pesto over baguette slices then top with a couple pieces of asparagus. For the pesto, we love making our own — here’s our homemade pesto recipe. If you don’t have the time or fresh basil available, store-bought works well, too!
More Easy Appetizer Recipes
Chili Lime Baked Shrimp Cups — Wonton wrappers are baked in the oven until crisp, filled with arugula, a lime sour cream, and then topped with a big juicy chili-lime baked shrimp.Fresh Tomato Bruschetta — How to make our favorite homemade bruschetta with tomatoes and basil. Plus, five easy tips for how to make it best.Easy Hummus Recipe — This is my favorite hummus recipe! With a few simple tricks, you really can make creamy smooth homemade hummus and yes, we really do think it’s better than store-bought.Easy Cheese Stuffed Mushrooms — How to make quick and easy stuffed mushrooms with cheese, garlic, and sweet onion.
Recipe updated, originally posted April 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 1 tablespoon extra virgin olive oil 1/4 teaspoon sea salt Fresh ground black pepper 1 baguette, cut on diagonal into 1/2-inch slices 3/4 cup ricotta cheese 4 tablespoons basil pesto, see our homemade pesto recipe 2Rinse asparagus and pat dry. Trim about 1/2-inch from the stalky ends. Place trimmed asparagus onto the baking sheet and toss with olive oil, and then lightly season with salt and fresh ground black pepper. Spread into a single layer. Bake until the tips begin to brown and the stalks are tender, 15 to 25 minutes depending on the thickness of your asparagus. 2Spread ricotta cheese onto each bread slice. Spread about 1 teaspoon of pesto over the cheese and top with a few pieces of roasted asparagus.
