An easy, fresh, healthy, and super flavorful open faced sandwich to embrace asparagus season, with fresh homemade ricotta and pesto. Serve as a cold Vegetarian appetizer on mini crostini for tea parties or full bread slices for a light lunch!
Asparagus is available year-round (thank goodness), but spring is the best season for the freshest, with April being primetime, baby!
I just love it. Sometimes I’ll simply make oven roasted asparagus and eat the spears right off the tray like you would licorice sticks. (Hey, finger food comes in many different forms at my house.) This time, however, I decided they needed a bed. HA. As in toasted bread.
Doesn’t this lovely ‘lil open faced sandwich scream freshness and spring? I’m so in love with it!
Ingredients you need for this open faced sandwich
- Roasted Asparagus (<< this link is for my favorite recipe.)
- Ricotta cheese (<< this link is for my homemade recipe, which is a million times better than anything you’ll get at the store, BUT store bought is totally fine.)
- Pesto sauce (<< this link if for my homemade recipe. Also preferred, but store bought is totally ok!)
- Rustic Italian bread slices
- Olive oil
- Diced scallions
- Black pepper
If you prep all your ingredients the day before, this sandwich comes together in mere minutes! If not, it’s still super easy and well worth the effort. Every bite is wonderful.
If you’ve never made homemade ricotta, you must! You only need 4 simple ingredients and 20 minutes of time. The results are nothing short of fabulous – delicate, fluffy, and delicious.
You can make this as a half sandwich or as mini crostini to serve as an appetizer. These would be absolutely lovely for any tea party, luncheon, baby shower, or get together!
Other Asparagus Recipes we love!
Roasted Asparagus Open Faced Sandwich
- Drizzle a little olive oil over the bread slices and toast until lightly browned.
- Spread about a tablespoon of pesto onto each slice, and spoon a few tablespoons of warm ricotta on top, followed by a couple asparagus spears and a sprinkle of chopped scallions.
- Finish them off by drizzling a tad more olive oil and a few turns of freshly cracked black pepper.
- Serve and enjoy pure bliss!