Asparagus and Ricotta Crostini

I was at Barrie Hill Farms last weekend  where I picked up some blueberries for one of my upcoming recipes and I snapped a few pics of the beautiful produce in their store.  Each time I go to the market I am amazed at all the fresh fruits and vegetables, the unique sauces, syrups, pickles, fresh cut flowers – it’s heaven! The summer produce is so good for us and eating locally grown foods definitely makes a big difference in flavour, in my opinion.

Or maybe I just need to move closer to Mindy so I could shop in her big, beautiful garden!  I promise to bring a new dish each time, Mindy!  Can you imagine me rolling into your backyard with my grocery cart?  ha!

This is a quick and easy appetizer that requires no cooking except for toasting the bread.   I went with some  decadent Italian bread and I have to admit it was yummy, lol.  I’ve made some summer meatball subs for a future post and I promise a healthier bread for that one.

This recipe comes from Canadian Living with a few changes.  They blanched the asparagus but I didn`t cook it at all.  I used my potato peeler to remove the skin to get rid of that woody flavour and then cut it into small pieces.  I prefer the crispy freshness of it raw.  Delicious!

The ricotta cheese compliments the asparagus and radishes perfectly with some lemon juice and zest with the addition of fresh chives.  I find that so many appetizers are heavy these days and if I want to eat my main course, I have to go light on the apps.  This is the perfect solution and I think it will appeal to the kids too.

I hope you`ll try this tasty treat for your get-togethers this summer or just a fun afternoon snack.  Cheers!

PS.  I`m taking a little holiday so won`t be around much next week.  I`ll be peeking in from time to time but it`s time for some more summer fun!  Hope you`re all enjoying your this wonderful weather as well!