Description
Creamy, salty and healthy – this asparagus, radish and ricotta toast is finished with a drizzle of honey for sweetness.
Ingredients
Units
Scale
- 4–6 asparagus spears (ends trimmed, chopped into thirds and thinly sliced lengthwise into 2-inch pieces)
- 1–2 large radishes very thinly sliced (preferably on the thinnest setting of a mandolin)
- 1/2 cup partly skimmed ricotta
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 4 slices whole grain or sourdough bread
- salt and pepper to taste
- honey to drizzle on top (optional)
Instructions
- Lay asparagus slices on a plate and drizzle with olive oil, balsamic vinegar, a little salt and pepper. Set aside and let marinate for 20 minutes.
- Turn the broiler setting on your oven on.
- In a cooking tray, lay pieces of bread and spread ricotta on top.
- Add a few slices of radishes and season with salt and pepper.
- Top with asparagus slices (I like a criss cross pattern) and broil in the oven for 3 minutes.
- Take the toasts out of the oven and let them cool for a minute.
- Drizzle a little honey on top and serve immediately.
Notes
You can substitute ricotta for cream cheese or some other creamy spread of your choice.
Nutrition
- Serving Size: 1 slice
- Calories: 163
- Sugar: 4.4 g
- Sodium: 162.8 mg
- Fat: 8.3 g
- Saturated Fat: 2.1 g
- Carbohydrates: 16.7 g
- Fiber: 1.8 g
- Protein: 5.9 g
- Cholesterol: 9.6 mg
