Ricotta Crostini with Asparagus and Radishes

Name: Ricotta Crostini with Asparagus and Radishes
Yield: Makes 24 crostini
Ingredients: 24 (1/4-inch-thick) slices, baguette; 6 tablespoons, extra-virgin olive oil, divided; 2 ounces, asparagus, trimmed and sliced thin on bias; 4 , radishes, trimmed and sliced thin; 1/4 cup, minced fresh chives; 1 tablespoon, lemon juice; 1 , small garlic clove, minced; 1 , anchovy fillet, minced; 1/2 teaspoon, table salt, divided; 1/2 teaspoon, black pepper, divided; 6 ounces (3/4 cup) whole-milk, ricotta cheese

Cheese
Breads

By Ashley Moore ･ Appears in Cook's Country December/January 2017

We want party snacks that are as easy to make as they are to enjoy.

SERVES Makes 24 crostini

TIME 45 minutes, plus 30 minutes cooling

Ricotta Crostini with Asparagus and Radishes

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