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Herb ricotta with garlic crostini & crudites
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Healthy, delicious garden salad ready in minutes and devoured in seconds!
Ingredients:
  • 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
  • 82.50 ml 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
Instructions:
  • Preheat the oven to 200°C. Lightly spray the bread slices with olive oil and arrange them in a single layer on 2 large baking trays. Bake in the oven, flipping halfway through, until golden brown, about 10 minutes.
  • Cook the beans and asparagus in boiling water for 3-4 minutes until bright green and tender crisp. Quickly cool them in cold running water and then drain.
  • Mix together the ricotta, fresh herbs, and lemon zest in a medium bowl. Season with salt and pepper to taste, then divide into small serving bowls.
  • Spread the aromatic garlic over one side of each crispy crostini. Enjoy alongside creamy herbed ricotta, tender beans, fresh asparagus, and crisp radishes.

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