1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Herb ricotta with garlic crostini & crudites

  • 0:30 Prep
  • 0:10 Cook
  • 8 Servings


  • 1 (about 400g) sourdough baguette (French breadstick), thinly sliced
  • Olive oil spray
  • 300g green beans, topped
  • 2 bunches asparagus, woody ends trimmed
  • 375g (1 1/2 cups) low-fat ricotta
  • 1/3 cup chopped fresh mixed herbs (such as continental parsley, chives and basil)
  • 2 teaspoons finely grated lemon rind
  • 1 garlic clove, peeled, halved
  • 1 bunch radishes, trimmed, washed, to serve


  • 1
    Preheat 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.
  • 2
    Meanwhile, 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.
  • 3
    Combine the ricotta, herbs and lemon rind in a medium bowl. Season with salt and pepper. Transfer to small serving bowls.
  • 4
    Rub garlic over one side of each crostini. Serve with herbed ricotta, beans, asparagus and radishes.

Source: taste.com.au


Please enter your comment!
Please enter your name here