Herb ricotta with garlic crostini & crudites

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How to make Herb ricotta with garlic crostini & crudites

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 0:10
  • Total Time : 0:40

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
  • 1/3 cup chopped fresh mixed herbs (such as continental parsley, chives and basil)
  • 2 teaspoons finely grated lemon rind
  • 1 garlic clove, peeled, halved
  • 1 bunch radishes, trimmed, washed, to serve

Method

  • Step 1 Preheat oven to 200°C. Spray the bread slices lightly with olive oil spray and place, in a single layer, on 2 large baking trays. Bake in oven, turning once, for 10 minutes or until golden.
  • Step 2 Meanwhile, cook the beans and asparagus in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  • Step 3 Combine the ricotta, herbs and lemon rind in a medium bowl. Season with salt and pepper. Transfer to small serving bowls.
  • Step 4 Rub garlic over one side of each crostini. Serve with herbed ricotta, beans, asparagus and radishes.

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