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Recipe: Crostini with Lemon Ricotta, Charred Asparagus Tips and Shoot Mix

Ricotta Recipe

Ingredients

Makes about 15-20 bites

  • 250g ricotta
  • Grated zest of 1 or 2 lemons
  • Salt and pepper
  • Baguette or small ciabatta loaf
  • Extra virgin olive oil
  • Westlands UK’s Shoot Mix
  • Couple of bunches of asparagus

Crostini with Charred Asparagus Tips, Shoot Mix and Lemon Ricotta Recipe

  1. In a bowl, mix your ricotta with half the lemon zest, some flaky sea salt, and cracked black pepper. Taste and season again or add more lemon zest if needed.
  2. Slice your loaf into thin rounds or on the diagonal. Place on a tray and toast for 10 or 15 minutes. You can cook your asparagus at the same time. With your hands, toss through with olive oil and salt, and pepper. Lay onto a baking sheet and pop into the oven. Check after 8 mins.
  3. When your crostini are done drizzle with a little oil, and spread with the ricotta. Cut your asparagus into pieces to top the ricotta. Sprinkle liberally with the Shoot Mix, and some more cracked black pepper.
  4. Arrange on a board or pretty plate. Fresh and delicious.
Ricotta Recipe

Ricotta Recipe