Lemon Ricotta Crostini with Morel Duxelles & Pickled White Asparagus | Sonoma-Cutrer Vineyards
Try Lemon Ricotta Crostini with Morel Duxelles & Pickled White Asparagus, perfect for spring when morels are in season and flavorful! Paired with Russian River Ranches Chardonnay.
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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
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