Crostini with Sheep’s Milk Ricotta, Asparagus and Mint
Note: If you're using a moist ricotta, drain for 24 hours in a cheesecloth-lined strainer. If it is dry, don't drain.
In the food processor, blend the ricotta, lemon zest, 1 tablespoon of the olive oil and salt to taste until well blended.
In a frying pan, warm the remaining tablespoon olive oil and cook the asparagus until almost tender but still bright green. Season with salt.
Grill, toast or broil the bread until golden and lightly crisp. Rub the bread with the clove of garlic, using the crispy bread like a grater.
Spread the ricotta mixture on the bread, spreading evenly. Top with the asparagus, mint and lemon zest and serve immediately cut into serving size wedges.
1 cup ricotta, sheep or cow
½ teaspoon grated lemon zest
2 tablespoons extra virgin olive oil
6 spears asparagus, shaved diagonally into thin slices
6 slices of coarse-textured bread
1 whole clove garlic, peeled
2 tablespoons chopped fresh mint
1 meyer lemon, zested