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easy brunch recipe
Cindy

Bacon and Asparagus Toast

Bacon and Asparagus Toast is a savoury open-faced toast made with crispy toasted pumpernickel bread layered with creamy ricotta, roasted asparagus and crispy bacon. It’s a simple brunch dish that combines smoky, creamy, fresh and crunchy textures in every bite.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Brunch
Cuisine: American, Canadian
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 slices pumpernickel bread
  • 6 slices bacon
  • 1 cup ricotta cheese
  • ⅓ cup grated Parmesan cheese plus more for garnish
  • 1 tsp lemon zest
  • 2 tbsp fresh thyme
  • ½ bunch asparagus trimmed
  • 1 tbsp olive oil
  • salt and pepper to taste

Equipment

  • Frying pan
  • Medium bowl
  • Toaster

Method
 

  1. Cook the bacon and asparagus. Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and set aside. Reserve a small amount of bacon fat if desired for extra flavour. In the same pan, saute asparagus spears with salt and pepper until tender, about 5 minutes.
  2. Make the ricotta spread. In a bowl, mix together ricotta, Parmesan, lemon zest, fresh thyme, salt and black pepper until smooth and creamy.
  3. Toast the bread. Toast the pumpernickel bread slices until golden and crisp. You can lightly brush with a little olive oil before toasting for extra richness.
  4. Assemble and serve. Spread the ricotta mixture generously over each slice of toasted pumpernickel bread. Top with crispy bacon and roasted asparagus. Finish with extra Parmesan and pepper.

Notes

Use thick-cut bacon for extra crisp texture.
Don’t overcook the asparagus. It should stay bright green and tender.
Toast the bread well so it holds the toppings without getting soggy.
Fresh thyme makes a big difference in flavour.
Serve immediately for the best texture.
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