Pancetta Ricotta and Asparagus Crostini
Toast slices of The Rustik Oven Pane Italiano Bread, then cut them into bite-sized pieces In a small mixing bowl, use a whisk to whip the ricotta until creamy S
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Cooking tools:
- Toaster
- Bread knife
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Microplane
- Spatula
Ingredients
- ½ loaf of The Rustik Oven Pane Italiano Bread
- 8 ounces pancetta
- 8 ounces asparagus
- 2 cups ricotta
- Zest of 1 lemon
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