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About this Recipe
Bright, herbaceous, and effortlessly elegant, these little toasts are the kind of appetizer that disappears as quickly as you can set them out. Creamy ricotta gets a citrusy, aromatic lift from our Orange Tarragon blend, then pairs with crisp asparagus and buttery pecans for layers of flavor in every bite. Easy to assemble and simply beautiful, they’re a go-to for cocktail parties, casual gatherings, or whenever you need a fresh snack that feels a little special.
Instructions
1
Heat oven to 350°F
2
Slice the baguette into even, thin rounds. Lay out in a single layer on a parchment-lined baking sheet, and brush lightly with olive oil.
3
Bake until lightly toasted, 10-15 minutes. Check frequently to make sure they don’t burn.
4
When they are toasted, set aside to cool.
5
Rinse and trim the asparagus, then slice each piece into ¼ inch sections.
6
Add the asparagus, lemon juice, lemon zest, and a generous amount of salt and pepper to a medium-sized bowl and mix it up with your hands or a large spoon.
7
Set aside for the flavors to meld.
8
In a small bowl, mix together the ricotta and Orange Tarragon until smooth.
9
Top each baguette round with a heaping tablespoon of ricotta, followed by a little mound of asparagus salad, and a sprinkling of chopped pecans.
10
Garnish with extra lemon zest and a sprinkle of Fleur de Sel if desired.
Ingredients
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