From Tarts to Tartines

26 Apr

The definition of a tartine is a “fancy French open faced sandwich topped with a rich spread”, what could be bad about that?…  And now that asparagus season is in full swing here is a very easy, very yummy asparagus tartine; the perfect hors d’oeuvre.

Tartine a la Asparagus!

Tartine a la Asparagus!

1 lb Asparagus, trimmed and cut into 2 inch pieces

2 Tbsp Olive oil

Sea Salt

Pepper

1 Loaf crusty rustic bread

1/4 Basil pesto

1 Cup ricotta cheese

2 Scallions, chopped

Heat oven to 325 degrees. In a large bowl toss the asparagus with 1 Tbsp olive oil, salt and pepper. Spread asparagus out on baking sheet and roast in oven for about 8 minutes until tender but not mushy.

In the meantime cut bread into thin slices, put on baking pan and brush with remaining olive oil. Bake for about 5 to 8 minutes until slightly crispy.

Combine pesto with ricotta cheese to create the spread. To assemble, spread the ricotta mixture on each slice of bread, top with two or three pieces of asparagus and sprinkle with sliced scallions. Arrange on a pretty platter and serve’m up!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: