Name: Ricotta Crostini with Asparagus and Radishes
Total time: 1 h 15 min
Ingredients: 24 (1/4-inch-thick) slices baguette; 6 tablespoons extra-virgin olive oil , divided; 2 ounces asparagus , trimmed and sliced thin on bias; 4 radishes , trimmed and sliced thin; 1/4 cup minced fresh chives; 1 tablespoon lemon juice; 1 small garlic clove , minced; 1 anchovy fillet , minced; 1/2 teaspoon table salt , divided; 1/2 teaspoon black pepper , divided; 6 ounces (3/4 cup) whole-milk ricotta cheese

Why This Recipe Works

We wanted these crostini to be as easy to make as they were to enjoy, so we broke the recipe into three simple steps. We started by slicing a baguette thin and baking the slices until they were crispy. We then made a silky-smooth ricotta topping in the food processor, using a combination of ricotta cheese, extra-virgin olive oil, salt, and pepper. We topped the ricotta with thinly sliced asparagus, peppery radishes, and pleasantly pungent chives.

Before You Begin

We prefer to use day-old bread for this recipe because it is easier to slice. The crostini are best topped shortly before serving. Our preferred whole-milk ricotta is BelGioioso Ricotta con Latte Whole Milk. A 12-inch demi-baguette will easily yield the 24 slices needed for this recipe.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Arrange baguette slices in single layer on rimmed baking sheet. Brush tops of slices with 2 tablespoons oil. Bake until golden brown and crispy, 8 to 10 minutes. Let cool completely on sheet, about 30 minutes.

Combine asparagus, radishes, chives, lemon juice, garlic, anchovy, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil in bowl; set aside.

Process ricotta, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until smooth, about 10 seconds. With processor running, slowly add remaining 2 tablespoons oil until incorporated; transfer to bowl. Spread ricotta mixture evenly on toasted baguette slices. Spoon asparagus mixture over ricotta. Serve.