Roasted Asparagus, Ricotta and Pesto Crostini

Roasted Asparagus, Ricotta and Pesto Crostini

We smear lightly toasted bread with ricotta cheese, pesto and roasted asparagus for a simple and quick appetizer. When you buy your asparagus, look for bunches that have thinner stalks, if you can only find thick-stalked asparagus, use a vegetable peeler to peel away the outer layer of asparagus as this can be a bit tough. You can also swap the asparagus for other roasted vegetables — we love using tomatoes or broccoli.

Makes approximately 6 servings

You Will Need


Adam and Joanne's Tips

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The full recipe post can be found on Inspired Taste here: