Ingredients
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1 (about 400g) sourdough baguette (French breadstick), thinly sliced
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Olive oil spray
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300g green beans, topped
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2 bunches asparagus, woody ends trimmed
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375g (1 1/2 cups) low-fat ricotta
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1/3 cup chopped fresh mixed herbs (such as continental parsley, chives and basil)
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2 teaspoons finely grated lemon rind
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1 garlic clove, peeled, halved
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1 bunch radishes, trimmed, washed, to serve
Method
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1Preheat oven to 200°C. Spray the bread slices lightly with olive oil spray and place, in a single layer, on 2 large baking trays. Bake in oven, turning once, for 10 minutes or until golden.
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2Meanwhile, cook the beans and asparagus in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
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3Combine the ricotta, herbs and lemon rind in a medium bowl. Season with salt and pepper. Transfer to small serving bowls.
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4Rub garlic over one side of each crostini. Serve with herbed ricotta, beans, asparagus and radishes.
Source: taste.com.au
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