Crostini with Asparagus

I found this yummy recipe for Crostini with Asparagus and can’t wait to try it. Not only does it look delicious, but what a great easy appetizer to make for a party!

My hubby will testify, I hardly ever stick to a recipe completely. I’m always changing things up according to what my taste buds are telling me. So, below is the original recipe and then below that will be some things that I think I’ll try.

My philosophy is that it’s always fine to follow a recipe, of course. But if your gut (tummy) comes up with another idea, don’t be afraid to try it. I have rarely gone wrong by changing an ingredient here and there. You never know what new and fabulous recipe you can come up with by Trusting the Tummy… Give it a whirl…

What you’ll need:
(Printable recipe)
- 1 Baquette (1/4 inch slices)
- Fresh asparagus
- Fresh ricotta cheese
- Olive oil or truffle oil
- Salt and pepper to taste

What to do:
1. Toast the baguette slices in the oven until just turning golden.

2. Spread the ricotta on the toasted baguette slices and then top with thinly sliced asparagus.

3. Season with salt and pepper and drizzle a little olive oil or truffle oil over the slices.

Serve Crostini with Asparagus at room temperature on a pretty serving platter.

BusyMOM’s take on this recipe:
Although I really love ricotta cheese, I find it can be a little bland sometimes. So, instead of the ricotta, I’m going to make it with a fresh goat cheese and before I put the sliced asparagus on top, I’m going to sprinkle the baguette slices topped with cheese with some fresh rosemary. (I have tons of it in my backyard and I love it as a flavor enhancer) A little rosemary goes a long way… so use sparingly.

If you don’t like your asparagus super crunchy, blanch it for 30 seconds to a minute (according to how you like the level of crispiness) first, then slice it to use.

There you have it! A couple of small changes can make it a completely different easy appetizer. Does your tummy tell you to make any changes to this recipe? Tell me about them.  Enjoy!

*Photograph courtesy of Roland Bello. Thanks!