Herb ricotta with garlic crostini and crudites

Herb ricotta with garlic crostini and crudites

Herb ricotta with garlic crostini and crudites
best for christmas

Preparation Time 30 minutes/Cooking Time 10 minutes
serves: 8

Ingredients of Herb ricotta with garlic crostini and crudites
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 tsp finely grated lemon rind
1 garlic clove, peeled, halved
1 bunch radishes, trimmed, washed, to serve

Description of Herb ricotta with garlic crostini and crudites
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.

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.

Combine the ricotta, herbs and lemon rind in a medium bowl. Season with salt and pepper. Transfer to small serving bowls.

Rub garlic over one side of each crostini. Serve with herbed ricotta, beans, asparagus and radishes.

Notes & tips for Herb ricotta with garlic crostini and crudites
You can prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container. Continue from step 2 up to 1 hour ahead.

Source - taste.com.au