Directions1. Wash hands with soap and water.
2. Rinse all fresh produce under cold water prior to prepping.
3. In a bowl mix together ricotta, roasted garlic cloves and 1 teaspoon lemon zest and season with salt and pepper. Set aside.
4. Prepare gremolata by mixing chopped basil, minced garlic, zest from one lemon and olive oil and season with salt and pepper to taste.
5. To assemble the toast spread a few spoonfuls of the ricotta on the French bread slices, top each with 2-3 asparagus stalks, a slice of pancetta and finish with a little gremolata. Enjoy!
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more