Lemon Ricotta Crostini with Morel Duxelles & Pickled White Asparagus | Sonoma-Cutrer Vineyards

Ingredients

• 1 baguette sourdough bread, 1/8-inch slices
• 2 cups ricotta cheese, whole cow's milk
• 1/2 cup heavy cream (substitute whole milk or half & half)
• 1/2 cup extra virgin olive oil
• 4 lemons, zested
• 1 tablespoon black pepper
• 15 medium or large mushrooms, cleaned and sliced in half vertically
• 2 tablespoons extra virgin olive oil
• 2 shallots, peeled and minced
• 1/2 cup white wine
• 15 spears pickled white asparagus, halved vertically
• Pickled Asparagus:
• 1 bunch white asparagus
• 2 cups champagne vinegar (substitute apple cider or white vinegar if necessary)
• 2 cups water
• 5 black peppercorns
• 2 cloves
• 1 bay leaf