Zesty Lemon Ricotta Toast with Roasted Asparagus, Crispy Pancetta & Balsamic Glaze

Elevate your morning routine with our Zesty Lemon Ricotta Toast, a sophisticated yet simple dish perfect for a quick breakfast or elegant brunch. Each bite offers a delightful contrast of creamy whipped ricotta, bright lemon zest, and tender roasted asparagus. Crowned with crispy pancetta and a hint of sweet balsamic glaze, this recipe is a fresh take on loaded toast that’s sure to impress.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 slices artisanal sourdough or crusty bread
• 1 cup whole milk ricotta cheese
• Zest of 1 large lemon, plus 1 tbsp lemon juice
• 1 tbsp olive oil, plus more for drizzling
• 1 bunch thin asparagus, trimmed and halved
• 2 oz diced pancetta
• 1 tbsp balsamic glaze (store-bought or homemade)
• 2 tbsp fresh chives, finely chopped (for garnish)
• Salt and freshly ground black pepper to taste

Instructions

1. In a small bowl, combine ricotta cheese, lemon zest, lemon juice, a pinch of salt, and pepper. Whisk or stir until light and creamy. Set aside.
2. Heat a skillet over medium-high heat. Add diced pancetta and cook for 5-7 minutes, stirring occasionally, until crispy. Remove pancetta with a slotted spoon and drain excess fat on a paper towel.
3. Add 1 tbsp olive oil to the same skillet. Add trimmed asparagus and cook for 3-5 minutes, stirring frequently, until tender-crisp and lightly charred. Season with salt and pepper.
4. Toast the sourdough slices until golden brown and crisp.
5. Spread a generous amount of the whipped lemon ricotta mixture evenly over each slice of toasted bread.
6. Arrange the roasted asparagus spears on top of the ricotta.
7. Sprinkle the crispy pancetta over the asparagus.
8. Drizzle each toast with balsamic glaze and garnish with fresh chopped chives. Serve immediately.

Chef's Note

For extra depth of flavor, roast the asparagus and pancetta together for a truly one-pan cooking experience, or add a pinch of red pepper flakes to the ricotta for a subtle kick.

Make-Ahead Tips

Whipped ricotta can be made 1 day ahead and stored in the fridge. Cooked pancetta can be stored in an airtight container for up to 3 days. Assemble toasts just before serving for best texture.

Substitutions

Pancetta: Crispy bacon bits or finely chopped, pan-fried prosciutto. For vegetarian, use sun-dried tomato bits or toasted pine nuts. Asparagus: Thinly sliced zucchini or bell peppers, quickly sautéed. Sourdough: Ciabatta or a good quality rustic bread. Balsamic Glaze: A drizzle of good quality extra virgin olive oil for a savory finish.