The Ultimate (Easiest) Cottage Appetizer

This quick and easy recipe for grilled sourdough with lemon-y ricotta, grilled asparagus will have your guests asking for more.
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The Ultimate (Easiest) Cottage Appetizer

This quick and easy recipe for grilled sourdough with lemon-y ricotta, grilled asparagus will have your guests asking for more.
Facebook
Twitter
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We’ve partnered with Crumb to bring you a series of exclusive, delicious and (mostly) nutritious recipes developed by chef, restaurateur, and businesswoman extraordinaire Devin Connell. (Read more about this inspiring female entrepreneur in our “How She Does It” interview.) First up, a recipe that embraces two of the best parts of early summer: fresh, local veggies and the kick-off to grilling season.


In partnership with


From Devin:

“… And just like that, cottage season is upon us! The time for swimming until dinner, cocktails on the dock and al fresco dining aplenty. Our favourite summer moments are those spent outside, gathered with loved ones around fantastic seasonal food. You know, the kind that requires very little time and preparation to taste absolutely fantastic. We’re all about simple for summer. This appetizer embodies farm-to-table feasting and takes minutes to make. Pick up some asparagus at the market and fire up that grill. Just be sure to make extra — your guests will be sure to ask for seconds.”

Grilled Sourdough with Lemon-y Ricotta, Grilled Asparagus & Herb Drizzle

Serves 8

Ingredients

8 slices sourdough bread
2 cloves garlic, peeled
2 cups ricotta (18oz/500g)
Zest of 2 lemons
Juice of 1 lemon
¾ cup plus 2 Tbs olive oil, used separately
Kosher salt and cracked black pepper, to taste
24 small asparagus spears
1 small handful of basil leaves
1 small handful of flat leaf parsley

Preparation

Step 1: Toast sourdough until golden brown. While still hot, rub each slice thoroughly with garlic cloves.

Step 2: In a bowl, mix ricotta with lemon zest, lemon juice, ¼ cup olive oil, salt, and pepper until combined.

Step 3: Toss asparagus in 2 Tbs olive oil and grill for 3-5 minutes (or sautée in a cast iron pan) until bright green and slightly tender but still firm.

Step 4: Add ½ cup olive oil, basil, parsley, salt, and pepper to the bowl of a food processor. Pulse on high until combined and smooth.

Step 5: Spread ricotta mixture evenly over toast. Top with asparagus and a drizzle of herb oil. Serve immediately.

Step 6: Leftover herb oil can be stored in an airtight container in the fridge for up to a week. Use it on chicken, fish, toast or salads.


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