Orange Tarragon Ricotta Toasts with Asparagus

Bright, herbaceous, and effortlessly elegant, these little toasts are the kind of appetizer that disappears as quickly as you can set them out. Creamy ricotta gets a citrusy, aromatic lift from our Orange Tarragon blend, then pairs with crisp asparagus and buttery pecans for layers of flavor in every bite. Easy to assemble and simply beautiful, they’re a go-to for cocktail parties, casual gatherings, or whenever you need a fresh snack that feels a little special.

Ingredients

For the Toasts:

One whole baguette sliced into thin rounds

Olive oil

For the Asparagus Salad:

One bunch asparagus

Juice and zest from one lemon

Salt and pepper

1 cup chopped pecans

For the Ricotta:

1 ½ cups whole milk ricotta

1 ½ teaspoons Orange Tarragon

Directions

For the Toasts

Heat oven to 350°F
Slice the baguette into even, thin rounds. Lay out in a single layer on a parchment-lined baking sheet, and brush lightly with olive oil.
Bake until lightly toasted, 10-15 minutes. Check frequently to make sure they don’t burn.
When they are toasted, set aside to cool.

For the Asparagus Salad:

Rinse and trim the asparagus, then slice each piece into ¼ inch sections.
Add the asparagus, lemon juice, lemon zest, and a generous amount of salt and pepper to a medium-sized bowl and mix it up with your hands or a large spoon.
Set aside for the flavors to meld.

For the Ricotta:

In a small bowl, mix together the ricotta and Orange Tarragon until smooth.

Assembly:

Top each baguette round with a heaping tablespoon of ricotta, followed by a little mound of asparagus salad, and a sprinkling of chopped pecans.
Garnish with extra lemon zest and a sprinkle of Fleur de Sel if desired.

Note:

Any leftover asparagus can be incorporated into a fresh green salad or eaten as-is for a snack.

Tags: Appetizer Asaparagus Brunch Lemon Orange Tarragon Party Food Vegetarian