Spring Vegetable and Ricotta Tartines

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


A few spring vegetables, some ricotta and a little crusty bread are all you need to make these pretty tartines!


  • 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
  • 1/2 cup peas (thawed if they are frozen, or simmered for a few minutes if they are fresh)
  • About 20 thin asparagus spears, trimmed


  1. Brush bread slices with olive oil and season with a little salt and pepper. Toast until golden.
  2. Heat oven to 425 and place asparagus on a rimmed baking sheet. Brush with olive oil and roast until tender, about 10 minutes.
  3. 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.
  4. Serve and THINK SPRING!