Celebrate spring with Roasted Asparagus and Homemade Herbed Ricotta Toast, a delicious recipe that takes a plain piece of bread and elevates it into the extraordinary. Pan roasted asparagus and edamame are combined with creamy homemade ricotta cheese flavored with your favorite assortment of fresh herbs.
The homemade ricotta cheese has a luscious texture and is easy to make on your stovetop. Slather on some crusty bread and transform it into a fully loaded open-face sandwich. Roast the asparagus with edamame to provide a bit of sweetness and add a pile of crispy leeks and a drizzle of hot honey.
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Why Make Homemade Ricotta Cheese?
Homemade ricotta cheese is one of those recipes that is much better than what is available commercially. Fresh and creamy, it has a sweet flavor that complements many ingredients.
The beauty of making homemade ricotta cheese is that it requires a short ingredient list and an uncomplicated cooking process. The resulting cheese is a blank canvas that you can infuse with your favorite flavorings.
Luscious and creamy, homemade ricotta cheese has many uses.
- Use as a filling in stuffed pasta such as ravioli or as a layer in lasagna.
- Drain it longer to create a thick cheese which can be used as a dip or a spread.
- Flavor it with honey or maple syrup to use for sweet desserts.
Ingredients
Fresh Herbed Ricotta
Flavorings - fennel seed, crushed red pepper flakes, peppercorns, bay leaves
Lemon - Both the juice and the zest
Dairy - Use both whole milk and heavy cream for a rich and luscious cheese. Do not use ultra-pasteurized milk (UHT). The UHT pasteurization prevents the proteins in the milk from separating into curds and whey. (Regularly pasteurized milk is fine.)
Fresh Herbs - Use your favorite to infuse the milk and cream.
Roasted Asparagus Toast
Bread - Use your favorite crunchy bread. Artisanal breads, whole grain, or sourdough are all good choices.
Asparagus - Buy bright green spears with tight heads. If the stalks are thick and woody, you may need to peel them so that the tender parts are roasted.
Edmame - The mild and buttery flavor and creamy texture of edamame partners well with asparagus. Let the beans defrost before pan roasting them.
Leeks - Thin crispy strips of fried leeks add a delicate onion flavor and some needed crunch.
Hot Honey - Honey mixed with a few crushed red pepper flakes add a hit of heat to the toast. It tastes amazing with the homemade ricotta cheese.
Step-by-Step Instructions
Herbed Ricotta
The cheese can be made ahead of time and stored until you need it. It will last 4-5 days in a covered container in the refrigerator.
Steep The Milk
- Combine milk, cream, and bay leafs in the a heavy bottomed sauce pan. Add three strips of lemon zest and assorted herbs to the milk. I used basil, thyme, and dill.
- Place the fennel seeds, peppercorns, and red pepper flakes in the cheesecloth and fold the cheesecloth.
- Use the bottom of a saucepan or a meat tendizer to lightly crush the seeds into pieces - this helps to releash the flavor. Tie the cheesecloth into a blundle with a string so the the seeds will not fall out. Submerge the bundle into the milk.
- Heat the milk to 200 degrees. Let the milk and flavorings steep for 1 hour.
- After 1 hour, remove the big stalks of herbs, the lemon zest, the bay leaves, and the cheesecloth bundle from the pan. You may want to squeeze the bundle to release the milk. There may be some smaller leaves from the herbs left behind in the cheese which is fine. Just more flavor!
Making the Ricotta
- Heat the milk to 190 degrees.
- Remove the pan from the heat and add 3 tablespoons of lemon juice to the milk. Gently stir the milk to distribute the lemon juice. Let the pan sit undisturbed for 15 minutes. The dairy will start to separate into curds.
- Set up a bowl with a strainer. Line the strainer with a double layer of cheesecloth.
- Gently remove the curds with a slotted spoon into the cheesecloth lined strainer. Pour the excess whey into the strainer as well to catch any small bits.
- Let the cheese drain for a while. This is where you determine how thick you want your cheese to be. The longer it drains, the thicker the ricotta will be.
- Season with kosher salt to your liking.
Roasted Asparagus and Edmame Toast
Prepare the vegetables for the toast.
- Trim the woody stems off the bottom of the asparagus. If the stems are really thick, you may need to peel them with a vegetable peeler so they become tender when roasting.
- Cut the asparagus staks into 2-inch pieces. Remove the thick bottom leaves from the leeks. Cut the white top portion in half you can rinse any dirt from in between the layers. Cut the leeks into very thin strips.
Crispy Leeks
- Add vegetable oil to a large skillet. You will need at least ½ cup. How much is needed depends on how many leeks you will fry.
- Have a paper-towel lined plate to the side. When the oil is about 350 degrees it is hot enough to fry the leeks. Use 1 leek strip to test the oil. When it is ready, the leek will sizzle with small bubbles around the sides.
- Fry the leeks for 1-2 minutes until they are golden brown. Use a slotted spoon to remove them from the oil and place on the paper towel to drain. When you have fried all the leeks, season them with ¼ teaspoon of kosher salt.
Pan Roasting Vegetables
- Add olive oil to a saute pan over medium high heat.
- Add the asparagus and edamame to the pan and season with ¼ teaspoon of kosher salt.
- Occasionally stir the vegetables in the pan for 5 minutes until they are roasted and browned. However, the vegetables should still have a crisp tender texture.
- Remove from the pan and set aside.
Pulling it all together
Now it is time to assemble the toast.
- Toast the bread on both sides.
- Slather the homemade herbed ricotta onto the toast. Add a decent amount - the creaminess of the cheese is delicious with the vegetables.
- Mound the pan roasted asparagus and edamame on top.
- Sprinkle some lemon zest on top of the vegetables.
- Add a mound of crispy fried leeks.
- An extra garnish of chopped chives an add a bit of freshness to the toast.
- For a bit of heat and a pop of flavor, add a pinch of crushed red pepper flakes to a ¼ cup of honey. Drizzle the honey on top of toast - it tastes amazing with the vegetables and the cheese.
Substitutions
Get creative and customize your toast. Here are a couple of suggestions to make your toast substantial.
- Add some prosciutto on top of the cheese to make a rich and hearty open-faced sandwich. The salty ham is a great companion to the fresh cheese. Add some hot honey for a sweet salty combo.
2. Add your favorite style of eggs. I like to add a crispy edged fried egg on the top of the toast. Poached or scrambled would work well.
Spring Brunch Recipe
Asparagus is one of the first vegetables available in the spring. Celebrate the season with a delicious brunch recipe that is easliy customizable for your guests. Set up a toast station so everyone can assemble their own creation, full of flavor and texture.
Bursting with flavor, elevate your breakfast game with Roast Asparagus and Homemade Herbed Ricotta Toast and leave you and your guests craving more.
Asparagus is in season. Need another recipe ?
https://tenpoundcakecompany.com/savory-asparagus-and-ricotta-galette/
Recipe
Roast Asparagus and Homemade Herbed Ricotta Toast
Equipment
- 1 heavy-bottomed medium saucepan
- cheesecloth (Enough to line the strainer with a double layer and for a 4x4 double layer square.)
- 1 stick thermometer
- 1 slotted spoon
- 1 fine mesh strainer
- 1 medium-sized bowl
- 1 cutting board
- 1 knife
- 1 large skillet
Ingredients
Herbed Ricotta
- 1 teaspoon fennel seed crushed
- 6-8 peppercorns crushed
- pinch red pepper flakes
- 2 bay leaves
- 2 strips lemon zest
- 2 ¾ cups whole milk
- ¼ cup heavy cream
- ½ cup assorted fresh herbs loosely packed
- 3 tablespoons lemon juice
- ½ teaspoon kosher salt
Vegetables
- 10 spears asparagus, 2-inch pieces (6 ounces/170 grams)
- 16 ounces frozen edamame (454 grams)
- 1 ½ teaspoons olive oil
- 3 leeks
- ½ cup vegetable oil (112 grams)
- ½ teaspoon kosher salt
Toast
- 8 slices whole grain bread
- 1 teaspoon lemon zest
- ¼ cup honey (3 ounces/84 grams)
- pinch crushed red pepper flakes
- 2 tablespoons chopped chives
Instructions
Steeping the dairy
- Place the crushed fennel seeds, peppercorns, and red pepper flakes in the cheesecloth. Fold the cheesecloth over the seeds. Lightly crush them with a meat tenderizer or the bottom of a saucepan. You don't want a powder but the seeds should be split open so that the flavor releases in the dairy.
- Fold the cheesecloth into a bundle and tie it with a string. Leave one end of the string longer so it can be tied to the pot handle. This helps when it is time to take the bundle out of the milk.
- Cut three strips of zest off a lemon. Grate the remaining zest and set aside. Squeeze the juice - you will need 3 tablespoons.
- In a saucepan over medium heat, combine the milk, cream, cheesecloth bundle, bay leaves, lemon zest, and fresh herbs.
- When the milk is 200°, take the pan off the heat. Let the dairy, aromatics, herbs, and lemon zest steep for one hour.
Finish the cheese
- After 1 hour, remove the big stalks of herbs, the lemon zest, the bay leaves, and the cheesecloth bundle from the pan. You may want to squeeze the bundle to release the milk. There may be some smaller leaves from the herbs left behind in the cheese which is fine.
- Place the pan over medium heat. Occasionally and slowly stir the milk and cream until the temperature reaches 190°. Once the dairy is up to temperature, take the pan off the heat. Add the lemon juice and stir 4-5 times gently to combine. Try not to disturb the curds that are forming. Let the milk sit for a while, 15 minutes. The milk will separate into curds and whey (liquid).
- Have a bowl with the strainer sitting on top ready. Add a double layer of cheesecloth to the strainer with the excess hanging over the sides of the bowl.
- With a slotted spoon lay the large curds into the strainer gently. Then, carefully pour the heated milk and any small bits of ricotta into the strainer. If the strainer sits low in the bowl, pour the whey out so the cheese can continue to drain. The longer the cheese drains, the thicker it will become. It helps to periodically pour out the liquid at the bottom of the bowl.
- You can put the bowl with the strainer in the refrigerator to continue draining the whey out of the curds. Once the cheese is the thickness you prefer, remove the cheese from the cheesecloth.
- Season with the salt and store in the refrigerator.
- This recipe makes a generous cup of homemade ricotta cheese.
Prepare Vegetables
- Trim the woody stems off the bottom of the asparagus. If the stems are realy thick, you may need to peel them with a vegetable peeler so they become tender when roasting. Cut the asparagus staks into 2-inch pieces. R
- Remove the thick bottom leaves from the leeks. Cut the white top portion in half you can rinse any dirt from in between the layers. Cut the leeks into very thin strips.
- Add vegetable oil to a large skillet. You will need at least ½ cup. How much is needed depends on how many leeks you will fry.
- Have a paper-towel lined plate to the side. When the oil is about 350 degrees it is hot enough to fry the leeks. Use 1 leek strip to test the oil. The leek will sizzle with small bubbles around the sides when the oil is hot enough.
- Fry the leeks for 1-2 minutes until they are golden brown. Use a slotted spoon to remove them from the oil and place on the paper towel to drain. When you have fried all the leeks, season them with ¼ teaspoon of kosher salt.
Pan Roasting the Vegetables
- Add olive oil to a saute pan over medium-high heat. Add the asparagus and edamame to the pan and season with ¼ teaspoon of kosher salt.
- Occasionally stir the vegetables in the pan for 5 minutes until they are roasted and browned. However, the vegetables should still have a crisp tender texture.
Assembling the Toast
- Toast the bread on both sides. Slather the homemade herbed ricotta onto the toast. Add a decent amount - the creaminess of the cheese is delicious with the vegetables.
- Mound the roasted asparagus and edamame on top. Only add enough that will be easy to pick up the toast to eat. Sprinkle some lemon zest on top of the vegetables.
- Add a mound of crispy fried leeks. An extra garnish of chopped chives can add a bit of freshness to the toast.
- For a bit of heat and a pop of flavor, add a pinch of crushed red pepper flakes to a ¼ cup of honey. Drizzle the honey on top of toast - it tastes amazing with the vegetables and the cheese.
Notes
-
- Add some prosciutto on top of the cheese to make a rich and hearty open-faced sandwich. The salty ham is a great companion to the fresh cheese. Add some hot honey for a sweet salty combo.
Nutrition
Julie says
Delicious flavors of spring!