Preparation time
15 minutes
Ready in
18 minutes
Grilling Time: 4 to 7 minutes
Makes
Makes 8 slices
Ingredients
- Half Ontario Greenhouse Cucumber, very thinly sliced (see Tip)
- 1 tbsp (15 mL) grated lemon rind (about 1 large lemon)
- 1 tbsp (15 mL) fresh lemon juice
- 2 tbsp (25 mL) olive oil
- 1 cup (250 mL) Ontario Ricotta Cheese
- 1/4 cup (50 mL) chopped fresh Ontario Basil Leaves
- Salt and pepper
- 1/2 lb (250 g) Ontario Asparagus, trimmed
- 1 artisanal flat bread or pizza crust (about 10 inches/25 cm)
- 1 tbsp (15 mL) chopped fresh Ontario Dill
Instructions
In medium bowl, toss cucumber with lemon rind, lemon juice and 1 tbsp (15 mL) of the olive oil; set aside to marinate. In another medium bowl, whisk together ricotta and basil; season with salt and pepper to taste. Set aside.
Brush asparagus and flatbread with remaining olive oil. Season asparagus with salt and pepper to taste.
Place asparagus on grill over medium-high heat. Grill, turning, for about 3 to 5 minutes, depending on thickness, until charred in places and tender-crisp. Transfer to plate. Grill flatbread for 1 to 2 minutes per side, until slightly charred. Transfer to cutting board.
To assemble, spread ricotta mixture over flatbread. Stir marinated cucumber again; scatter slices and some of the juices over ricotta. Top with grilled asparagus and garnish with dill. Cut into slices to serve.
Tip: A mandolin makes slicing the cucumber quick and easy.
Nutritional Information
1 Slice
- Protein: 8 grams
- Fat: 7 grams
- Carbohydrate: 28 grams
- Calories: 205
- Fibre: 2 grams
- Sodium: 540