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close up picture of roasted asparagus on ricotta and toasted bread
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Roasted Asparagus Open Faced Sandwich

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!
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: Open Faced Sandwich, oven roasted asparagus, tartine
Servings: 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 slices rustic Italian bread
  • 1/4 cup pesto sauce (<< link to homemade recipe)
  • 1/2 cup ricotta cheese , warmed (<< link to homemade recipe)
  • 1/2 pound roasted asparagus (<< link for recipe)
  • 1 scallion , diced
  • black pepper

Instructions

  • 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!

Nutrition

Calories: 299kcal | Carbohydrates: 15g | Protein: 7g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 17mg | Sodium: 247mg | Potassium: 190mg | Fiber: 2g | Sugar: 8g | Vitamin A: 908IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 2mg