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Toasts with Ricotta, Grilled Asparagus, and Strawberries with a Balsamic Touch - photo 1
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Toasts with Ricotta, Grilled Asparagus, and Strawberries with a Balsamic Touch

Wegetariańskie Pikantne I'm not hungry Przystawki Vegetarian Dishes 25 min Easy 16 wyświetleń ~20.98 PLN - (0)
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Description

This dish is the essence of spring on a plate – the perfect suggestion for someone who claims they're not hungry but can be tempted by something special. It combines the crunch of freshly baked bread, the creamy delicacy of ricotta cheese, the slightly smoky flavor of grilled asparagus, and the surprising sweet note of ripe strawberries. The whole is complemented by a sweet and sour balsamic cream that brings all the flavors together in a harmonious whole. It is a modern interpretation of Italian bruschetta that delights not only with its taste but also with its appearance. The contrast of colors – the deep green of the asparagus, the white of the cheese, and the intense red of the strawberries – makes it a small work of culinary art. Perfect as an elegant appetizer, a light dinner, or a gourmet snack to accompany a glass of white wine.

Składniki (11)

Servings:
2
  • Baguette or ciabatta bread 100 g
  • Green asparagus 250 g
  • Ricotta cheese 150 g
  • Fresh strawberries 100 g
  • Extra virgin olive oil 0.2 łyżek
  • Garlic 1 ząbek
  • Balsamic cream (glaze) 1 łyżka
  • Sea salt 2 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Listki świeżej mięty 5 g
  • Skórka otarta z cytryny 2 g
💰 Szacowany koszt dania: ~20.98 PLN (10.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing the asparagus. Rinse them thoroughly under cold running water. Then gently dry them with a paper towel. The most important step is to remove the woody ends. To do this, hold a single asparagus spear with both hands – one hand at the bottom (about 1/4 of the length from the bottom) and the other in the middle. Gently bend the asparagus. It will snap at its natural breaking point, separating the tough, fibrous end from the tender, edible part. Discard the ends or save them for making vegetable broth.

Ingredients: Green asparagus
The technique of breaking asparagus is foolproof and guarantees that you will remove all the tough parts. Do not try to cut them with a knife 'by eye', as it is easy to leave too much of the woody part.
2

Now, take care of the remaining ingredients. Gently rinse and dry the strawberries. Remove the stems with a small knife. Slice each strawberry into thin slices, about 2-3 mm thick. In a small bowl, place the ricotta cheese. Add a pinch of salt and freshly ground pepper. If you are using optional ingredients, add the finely grated zest of a well-washed lemon now. Gently mix everything with a fork until the ingredients are combined and the cheese becomes a bit fluffier.

Ingredients: Fresh strawberries, Ricotta cheese, Sea salt, Pieprz czarny świeżo mielony, Skórka otarta z cytryny
Use a small bowl and a fork to mix the ricotta. Do not mix too vigorously, so the cheese does not become watery. It's just about combining the flavors and lightly aerating.

Grilling and baking

3

Place the prepared asparagus in a flat dish or on a plate. Drizzle with about 2 tablespoons of olive oil, and sprinkle with a pinch of salt and pepper. Gently toss them in the spices with your hands, so that each asparagus is evenly coated with a thin layer of oil. Heat a grill pan over medium-high heat. Once hot, arrange the asparagus in a single layer. Grill for about 5-7 minutes, turning them every 2 minutes, until they are tender but still slightly crisp and have the characteristic dark grill marks.

Ingredients: Green asparagus, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony
The best option is a grill pan with grooves, but if you don't have one, use a regular skillet with a thick bottom. The key is the right temperature – the pan must be hot before you place the asparagus. Don't overcrowd the pan; if necessary, grill in batches.
4

While the asparagus is grilling, prepare the toasts. Spread olive oil on one side of each baguette slice. You can do this with a kitchen brush or simply drizzle and spread it with your fingers. Toast the bread on the same grill pan (after removing the asparagus) or on a dry, regular pan for about 1-2 minutes on each side, until golden and crispy. Remove the hot toasts from the pan. Peel a garlic clove, cut it in half, and vigorously rub the cut side on the crispy surface of each toast. The heat of the bread will release the aroma of the garlic.

Ingredients: Baguette or ciabatta bread, Extra virgin olive oil, Garlic
Rubbing a hot toast with raw garlic is a classic Italian technique. It gives a subtle garlic flavor without overwhelming sharpness. Don't overdo it – a few strokes across the surface are enough.

Assembling the toast

5

It's time to put everything together. On each warm, garlic-rubbed toast, generously spread the prepared ricotta, creating an even layer. Cut the grilled asparagus into smaller pieces, for example, in halves or thirds, to make it easier to arrange. Place a few pieces of asparagus on top of the ricotta layer. Then, artfully arrange slices of strawberries between the asparagus.

Ingredients: Baguette or ciabatta bread, Ricotta cheese, Green asparagus, Fresh strawberries
Act quickly while the toast is still warm – that's when it tastes best. Don't be afraid to spread a generous layer of ricotta; its creaminess perfectly balances the crunchiness of the bread.
6

Finally, season and decorate your creation. Drizzle each toast with a thin stream of balsamic cream, creating an appetizing pattern on top. Sprinkle everything with freshly ground black pepper for a touch of spice. If using, garnish the toasts with a few fresh mint leaves to add a refreshing aroma. Serve immediately.

Ingredients: Balsamic cream (glaze), Pieprz czarny świeżo mielony, Listki świeżej mięty
Balsamic cream is quite intense, so use it sparingly – a thin drizzle is more than enough. The toasts taste best right after preparation, when the bread is still crispy, and the ricotta pleasantly contrasts with the warmth of the bread.

Fun Fact

💡

The combination of asparagus and strawberries, although it seems modern, refers to the classic pairing of earthy and sweet flavors, popular in the cuisine of Renaissance Italy, where vegetables were often combined with fruits in savory dishes.

Best for

Lekka kolacja Elegancka przystawka na przyjęciu Przekąska do wina Wiosenny brunch

Tips

🍽️ Serving

Serve immediately after preparation to keep the croutons crispy. They pair perfectly with a light white wine, such as Sauvignon Blanc or Pinot Grigio. You can arrange them on a large board or plate, creating a colorful composition that will impress your guests.

🥡 Storage

This dish tastes best when fresh and is not suitable for storage. The assembled toasts will quickly become soggy. However, you can prepare the ingredients in advance: grill the asparagus and prepare the ricotta, then store them in separate airtight containers in the refrigerator for up to 24 hours and assemble just before serving.

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