5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
Author:Delphine Fortin
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Yield:4 tartines 1x
Category:Savory
Cuisine:Vegetarian
A fresh, healthy ricotta tartine with broad beans and asparagus. Perfect for spring!
Ingredients
Scale
1 handful asparagus (4–6 stalks), cut lengthwise
10 oz (300g) broad beans + extra for topping
1 clove garlic, crushed
1/4 cup (50g) grated parmesan
4 Tablespoons (60ml) extra olive oil
1 handful basil leaves (about 12 leaves)
1 teaspoon fresh lemon juice
Salt & ground pepper, to taste
4 slices bread, 1/2-inch thick
1/2 cup (125g) fresh ricotta cheese
1 small handful radish (4–6 radishes), sliced
Instructions
Cook asparagus in boiling water for 3 to 5 minutes. Take them out, drain and plunge into ice-cold water. Reserve.
Cook broad beans in boiling water for about 5 minutes. Drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out.
In a food processor, combine together podded beans, crushed garlic, grated Parmesan, olive oil, basil and fresh lemon juice. Season with salt and pepper.
Put 4 slices of bread in a baking tray, covered with parchment paper. Drizzle some olive oil on top and bake on the grill position for about 5 minutes, until golden-brown.
Spread ricotta cheese on the tartines, and bake for 3 more minutes at 350 F (180 °C).
Put the bean pesto on top of the lukewarm ricotta cheese tartine, and top with asparagus, broad beans and sliced radishes. Season with salt and pepper. Serve immediately.