Appetizers & Snacksbellyfull
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!
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Drizzle a little olive oil over the bread slices and toast until lightly browned.
2
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.
3
Finish them off by drizzling a tad more olive oil and a few turns of freshly cracked black pepper.
black pepper
4
Serve and enjoy pure bliss!
Nutrition Facts
calories
299 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
2 g
sugar Content
8 g
sodium Content
247 mg
protein Content
7 g
cholesterol Content
17 mg
carbohydrate Content
15 g
saturated Fat Content
8 g
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