Published on 01/06/22

2 people

Cooking time

10 minutes

Resting time

20 minutes

Wine pairing

2021 Pinot Gris


2 slices farmhouse bread
250g cherry tomatoes
1 garlic clove
Olive oil
1 teaspoonful sugar
Dried mixed herbs
100g ricotta
Herbs: parsley, sage, basil
Salt & pepper

The Recipe


Preheat the broiler. Brush the bread on both sides with olive oil and place on a baking sheet. Broil 4 inches from the heat for about 1 minute per side, until golden. Lightly rub the cut sides of the garlic over the toasts and spread with the ricotta. Season with salt and pepper and drizzle with olive oil.


In a large bowl, whisk the white balsamic vinegar with the Dijon mustard and the 1/4 cup of olive oil; season with salt and black pepper. Add the radishes, fennel, asparagus, carrot, cucumber, lettuce, basil and tarragon and toss gently to coat. Serve the salad right away with the crostini.