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Recipe by
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Prep time20 minutes
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Cook Timeno cook time !
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Yield8-10 bread slices
Equipment: Kana Pre-Cut Parchment paper & Stainless Steel Sheet Pan
Ingredients
For the Toasts:
One whole baguette sliced into thin rounds
Olive oil
For the Asparagus Salad:
One bunch asparagus
Juice and zest from one lemon
Salt and pepper
1 cup chopped pecans
For the Ricotta:
1 ½ cups whole milk ricotta
1 ½ teaspoons Orange Tarragon from our friends at World Spice
Preparation
For the Toasts:
Heat oven to 350°F
Slice the baguette into even, thin rounds. Lay out in a single layer on a parchment-lined baking sheet, and brush lightly with olive oil.
Bake until lightly toasted, 10-15 minutes. Check frequently to make sure they don’t burn.
When they are toasted, set aside to cool.
For the Asparagus Salad:
Rinse and trim the asparagus, then slice each piece into ¼ inch sections.
Add the asparagus, lemon juice, lemon zest, and a generous amount of salt and pepper to a medium-sized bowl and mix it up with your hands or a large spoon.
Set aside for the flavors to meld.
For the Ricotta:
In a small bowl, mix together the ricotta and Orange Tarragon from our friends at World Spice until smooth.
Assembly:
Top each baguette round with a heaping tablespoon of ricotta, followed by a little mound of asparagus salad, and a sprinkling of chopped pecans.
Garnish with extra lemon zest and a sprinkle of Fleur de Sel if desired.
