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Spring Vegetables and Ricotta Tartines

  • 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

  1. Cook asparagus in boiling water for 3 to 5 minutes. Take them out, drain and plunge into ice-cold water. Reserve.
  2. 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.
  3. In a food processor, combine together podded beans, crushed garlic, grated Parmesan, olive oil, basil and fresh lemon juice. Season with salt and pepper.
  4. 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.
  5. Spread ricotta cheese on the tartines, and bake for 3 more minutes at 350 F (180 °C).
  6. 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.

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