Asparagus Ricotta Bruschetta

Ingredients

  • 8 ounces asparagus spears
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup part-skim ricotta cheese
  • 1/2 teaspoon finely shredded lemon peel
  • 1 small clove garlic, minced
  • 1/4 teaspoon snipped fresh rosemary
  • 12 1/2-inch thick slices whole-grain baguette-style French bread, toasted

Description

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