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Asparagus & Pea Ricotta Crostone

Ricotta spread on toast and drizzled with honey is undeniably one of my favourite snacks.

A dash of salt adds the perfect touch!

Now, I'm adding a twist by crafting these toasts to be more of a lunch option or ideal for serving as canapés.

Combining asparagus and peas with refreshing mint and zesty lemon complements the creamy ricotta and sweet honey. It's a delightful combination that's sure to impress!

Serves 2

Mis en Place 

1/2 Bunch of Aparagus

*cut in various sizes on the bias

Handful of Snap/Garden Peas


1/2 C. Ricotta

1/2 Lemon

1 Tbsp. Olive Oil

1 Tsp. Champagne Vinegar

Fleur de Sel

Freshly Ground Pepper



Sourdough Slices



Step 1

Bring a small pot of water to a boil.

Blanch asparagus and peas for 1-2 minutes.

Transfer to a boil of ice water preventing them from cooking further.

Step 2

Combine chopped mint, lemon zest, lemon juice, olive oil and vinegar.

Toss with asparagus and peas.

Plate with dollops of ricotta.

Season with salt and pepper and drizzles of honey.

Garnish with additional mint and microgreens.

Step 4

Toast sourdough and drizzle with olive oil.

Spread ricotta onto toasts and top with vegetables.

Drizzle with additional honey.


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