Cheesy Asparagus Toast Point Appetizers

  These creamy, cheesy appetizers are so good that it would make anyone love asparagus. 
   But don't think that's the only vegie that will work.  This recipe is great because you can use it with a variety of ingredients. 
    I think just about any fresh vegetable will work.  Get creative and add some lemon or fresh herbs or even some cayenne pepper to add to the heat.  If you topped them with a little bacon, you'd have the best open-faced toasted cheese sandwich ever!  Change the bread to a pizza crust and it's dinner.  These are even good the next day cold.  Or warm up a slice in the morning and add an egg to the top of one for breakfast.  So many possibilities.


1 cup fresh asparagus, trimmed

1/2 cup ricotta cheese

1/4 cup olive oil

2 cloves garlic, minced

salt and freshly ground black pepper to taste

2 tablespoons heavy cream

1/2 cup shredded sharp white Cheddar cheese

1 tablespoon finely grated Parmigiano-Reggiano cheese

Preheat an oven to 450 degrees.

Place slices of bread on a baking sheet and place in the oven while it is preheating.  Leave it in there until it is slightly toasted, then remove and set aside.

Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes. Once asparagus is cold, drain well and set aside.

Combine ricotta, olive oil, garlic, salt, black pepper, and heavy cream in a small bowl. Cut asparagus into 2 inch pieces.

Spread ricotta mixture over each slice of toast, top with asparagus. Sprinkle with Cheddar and Parmigiano-Reggiano cheeses.

Place baking sheet in oven and bake for 5 minutes.  Cut into points (quarters) for an appetizer.