Crostini are excellent for parties—they are simple to make and can be the base
for a huge variety of different toppings. The three on these pages offer an array of
tastes and textures to enjoy.
INGREDIENTS
- 15 thick (¼-inch/5 mm) slices of baguette
- 1 tsp olive oil
- 1 clove garlic, halved
- 8 spears asparagus, trimmed
- ½ cup ricotta cheese
- 2 tsp chopped fresh chives
- ½ tsp grated lemon zest
- 1 tbsp lemon juice
- ¼ tsp salt
- Pinch of pepper
- ½ cup thinly sliced radishes
PREPARATION
- Drizzle baguette slices with oil on a rimmed baking sheet.
- Bake in 400°F (200°C) oven for about 6 minutes until crispy and light golden.
- Rub tops of baguette slices with cut sides of garlic halves.
- Set aside the baguette slices. (Make-ahead: Store in airtight container for up to 24 hours.)
- Cook asparagus in a saucepan of boiling salted water for 1 minute; drain.
- Chill asparagus in ice water; drain and pat dry.
- Slice asparagus diagonally into 1-inch (2.5 cm) long pieces.
- Stir together ricotta, chives, lemon zest, 2 tsp of the lemon juice, half of the salt, and pepper.
- Set aside the ricotta mixture. (Make-ahead: Refrigerate asparagus and ricotta mixture in separate airtight containers for up to 24 hours.)
- Toss together asparagus, radishes, and remaining lemon juice and salt.
- Top baguette slices (crostini) with ricotta mixture, and then asparagus mixture.
NUTRITIONAL INFORMATION, PER PIECE: about 40 cal, 2 g pro, 2 g total fat (1 g sat. fat),
5 g carb, 1 g fibre, 4 mg chol, 144 mg sodium, 46 mg potassium. % RDI: 2% calcium,
2% iron, 2% vit A, 3% vit C, 9% folate.
TIP FROM THE TEST KITCHEN
A resealable plastic bag is fine for
storing the crostini if you bake them
ahead. Just make sure the crostini are
completely cool, and press all the air
out of the bag to keep the toasts nice
and crisp.
