Roasted Asparagus Herb Ricotta Crostini

Roasted Asparagus Herb Ricotta Crostini is an easy appetizer that screams spring. Golden toasted baguette slices are topped with a creamy lemon and herb ricotta that’s been whipped to perfection. Topped with roasted asparagus, it is simple, fresh, and ideal for large gatherings.

Springtime is one of my favorite times of year.

It’s no fall, but it’s pretty dang close.

The changing of seasons to spring is such a welcome reward for making it through a long, cold winter. One of my favorite produce items to come into season is asparagus.

I could eat asparagus all the ways – roasted, steamed, air fried, it doesn’t matter, I will try it!

This asparagus appetizer comes together so quickly – all you have to do is roast the asparagus and make whipped ricotta in your food processor. Assembly is a flash and you can even make it ahead of time if you are going to serve it for a gathering.

And with Easter just around the corner, you could use a quick and easy appetizer option right now, am I right?

ingredients

asparagus – fresh asparagus is best in this recipe since you are roasting it. Skip the frozen!

ricotta – I like to use whole milk ricotta instead of skim milk because it is much creamier.

extra-virgin olive oil – the flavor of extra-virgin olive oil is a killer complement to all the flavors in this recipe.

fresh herbs – fresh parsley, chives, and thyme is best for flavor here! If you have to use dried, cut the amount listed in half since dried herbs are much stronger.

lemon – I always recommend fresh lemon juice, which is easy because you will need the zest of a lemon as well for this recipe!

garlic – minced garlic is my go-to for recipes like this since you only need one clove.

baguette – go for a thinner baguette instead of those really thick ones you sometimes find at large grocery stores.

this recipe’s must haves

To make the whipped herb ricotta, you will need a food processor. Be sure to have your spatula handy to scrape down the sides if you need to.

For the roasted asparagus, I like to use a half sheet baking pan with a silicone baking mat.

You’ll also need a chef’s knife and cutting board to prep all the herbs and also to chop up the asparagus after it’s roasted.

here’s how to make asparagus ricotta crostini

roast asparagus

Add asparagus to a rimmed baking sheet lined with parchment paper or a silicone mat. Drizzle with olive oil and season with salt and pepper. Bake for 9 to 12 minutes at 425˚F until fork tender.

If you have very thick asparagus, you will need to add on up to 5 additional minutes of cook time.

Remove from the oven. Once cool enough to handle, chop into 1 to 2-inch pieces.

whip ricotta

In the bowl of a food processor, add ricotta, lemon zest, lemon juice, garlic, olive oil, herbs, salt and pepper. Puree on high until smooth. Set aside in the refrigerator until ready to use.

assemble

Spread each piece of toasted baguette with about 1 to 2 Tbsp whipped ricotta. Top with 4 to 6 pieces of asparagus. Serve immediately.

tips for success

same thickness. If you can, try to grab a bunch of asparagus where the spears are all a similar thickness so the cooking time is even. Primarily you don’t want spears that significantly bigger or smaller than others in the bunch!

use whole milk ricotta. For the creamiest results, I recommend using ricotta made with whole milk instead of skim milk.

use fresh herbs. Fresh herbs are a must for this recipe in my book. The fresh herb flavor is SO much better than dried, as dried is more concentrated and doesn’t taste as light and refreshing in this particular spring recipe.

Other yummy asparagus recipes to explore: Brown Butter Gnocchi with Asparagus and Peas | Asparagus Prosciutto Goat Cheese Puff Pastry Tart | Salmon Lemon Risotto with Asparagus

how do you make ricotta spreadable?

When you whip the ricotta for this recipe, it will become creamy and spreadable since it incorporates extra virgin olive oil and lemon juice! It’s super easy to spread after a spin in the food processor.

can I make this asparagus ricotta crostini ahead of time?

You can definitely make the elements of this appetizer ahead of time. I recommend making the whipped ricotta and roasting the asparagus beforehand. You can store them separately in containers in the refrigerator. Simply assemble on toasted slices of baguette when ready to serve!

Need some more inspiration for starters? Check out my appetizer recipes page!

how to serve roasted asparagus ricotta crostini

Crostini is such an easy appetizer to whip up for a spring meal! There are several recipes I like to pair with it, depending on the occasion you are making it for.

If you are making these crostini as the opening dish for a dinner gathering, I recommend following it up with baked lemon garlic salmon and crispy brussels sprouts.

Having a party and need more yummy bites to serve for sharing? Smoked salmon cream cheese pastries and chipotle bacon deviled eggs make a fantastic accompaniment to these crostini. If you happen to be making these crostini for Easter, an Easter charcuterie board is a lovely accompaniment to serve a crowd!

For cocktail inspiration, look no further than my favorite easy champagne sangria. It screams springtime and is a bubbly refresher to pair with the light flavors of this recipe.

Explore more seasonal cooking with my seasonal cooking guides! From what’s in season in April to a quick start seasonal cooking guide, you can find everything you need in my seasonal cooking section.

Finally, if you make this roasted asparagus crostini recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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