It is April 2nd, and we are supposed to be surrounded by lambs and crocuses at this point, and all I will say is that there is still snow on my driveway. Stubborn, icy, not going anywhere soon piles of snow. And so I have decided to fight back with tartines. Golden, crispy tartines spread with fresh ricotta cheese and topped with baby green peas and roasted green asparagus and drizzled with olive oil, and did I mention they had lots of springtime green on them? Maybe I can nosh my way to spring. Hey, at this point I will try anything!
Spring vegetables, ricotta and crusty bread are all you need to make these pretty tartines!Click To TweetYou need a loaf of your favorite Italian bread, and you need to slice it on the diagonal to get nice long pieces. Brush them up with a little olive oil, sprinkle on a teeny bit of sea salt and pepper, and toast them until they are your favorite color of golden.
Meanwhile, get yourself a handful of these.
The skinnier the better for this recipe. Drizzle them with a little olive oil and roast them in a hot oven for about 10 minutes until they are tender.
You also need a few of these.
If you can find fresh ones, you are my HERO, and you just need to cook them for a minute or two in boiling water. If not, you can thaw out some of the frozen kind. I feel you. It’s the green pea thought that counts, and they will still taste delicious.
Now spread your tartine with a generous amount of fresh ricotta. Here comes my usual pitch for you to make your own, which is super easy and takes ten minutes and tastes like heaven and here’s that link. But however you get your ricotta, spread it on thick. Top it with the veggies, drizzle some olive oil on top and grind on some fresh pepper.
If this doesn’t bring on the crocuses and daffodils, I don’t know what will. Come on, SPRING!
- 4 slices italian bread, sliced on the diagonal into long thin slices
- Olive oil for brushing and drizzling
- Salt and pepper
- 1 cup ricotta cheese
- ½ cup peas (thawed if they are frozen, or simmered for a few minutes if they are fresh)
- About 20 thin asparagus spears, trimmed
- Brush bread slices with olive oil and season with a little salt and pepper. Toast until golden.
- Heat oven to 425 and place asparagus on a rimmed baking sheet. Brush with olive oil and roast until tender, about 10 minutes,
- Spread each toast with ricotta. Top with peas and a few asparagus spears. Drizzle with olive oil and sprinkle with a little salt and pepper.
- Serve and THINK SPRING!