Quick lemon ricotta toasts with crisp asparagus, blistered grapes, and hazelnuts

Name: Quick lemon ricotta toasts with crisp asparagus, blistered grapes, and hazelnuts
Prep time: 8 min
Cook time: 6 min
Total time: 14 min
Yield: 2
Cuisine: Fusión mediterránea
Ingredients: 2 slices (3.2 oz) rustic bread slices; 4.2 oz ricotta cheese; 1 whole lemon; 3.5 oz thin green asparagus; 2.8 oz seedless red grapes; 0.7 oz toasted hazelnuts; 2 tsp honey; 1 tbsp olive oil; 2 tbsp fresh mint leaves; 1/3 tsp sea salt; 1/4 tsp black pepper

A fast yet elegant toast featuring lemon-scented ricotta, quickly sautéed asparagus, lightly blistered grapes, and toasted hazelnuts for a sweet, fresh, and crunchy contrast.

8 minPrep

6 minCook

14 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

2 2 slices (90 g) rustic bread slices (preferiblemente of dough madre or integral)
120 g ricotta cheese (whole or parcialmente descremada)
1 1 unit lemon (usar 1 tsp of zest and 2 tsp of juice)
100 g thin green asparagus (without the parte dura, cut en mitades a lo largo si son gruesos)
80 g seedless red grapes (cut por the mitad)
20 g toasted hazelnuts (chopped groseramente)
10 ml honey (for terminar)
15 ml olive oil (divided)
4 g fresh mint leaves (chopped or rasgadas)
2 g sea salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

336 kcal

Calories

12 g

Protein

29 g

Carbs

20 g

Fat

3 g

Fiber

26 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
1. Mix the ricotta with the lemon zest, 2 teaspoons lemon juice, a pinch of salt, black pepper, and 1 teaspoon olive oil until creamy.
2
2. Heat a skillet or griddle over medium-high heat, about 400 °F / 200 °C surface temperature. Add 2 teaspoons olive oil, then add the asparagus and sauté for 2 minutes with a pinch of salt until tender-crisp.
3
3. Add the red grapes to the same skillet and cook for 1 to 2 minutes more, until just warmed through and lightly blistered. Remove from the heat.
4
4. Toast the bread slices in a toaster or in a clean skillet until golden and crisp. If using a skillet, toast over medium heat, about 375 °F / 190 °C surface temperature, for 1 to 2 minutes per side.
5
5. Spread the lemon ricotta over the warm toasts. Top with the asparagus and blistered grapes.
6
6. Finish with the toasted hazelnuts, honey, fresh mint, and a few extra turns of black pepper. Serve right away.

Chef tips

For a lighter texture, whip the ricotta with a fork for 30 seconds before mixing. If the grapes are large, quarter them so they distribute more evenly.

Substitutions

You can swap the ricotta for whipped cottage cheese or soft cream cheese. Hazelnuts can be replaced with walnuts or almonds, though the flavor profile will change slightly.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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