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Cacio e Pepe Toasts
Bring a touch of rustic Italian charm to your table with this elegant yet easy recipe. Topped with creamy ricotta and served on Villaggio® Rustico™ Sourdough, these Italian‑inspired cacio e pepe toasts are perfect as a starter, light lunch, or shareable bite.
Preparation
20 min
Total
22 min
2
servings
Ingredients
- 4 slices Villaggio® Rustico™ Sourdough
- 1/2 cup butter, melted
- 2 cloves garlic, minced
- 1 tbsp black pepper, divided
- 1/2 cup Pecorino Romano cheese, finely grated
- 2 cups ricotta
- 4 tbsp finely chopped fresh parsley
- 1 tsp salt
- 2 tbsp lemon zest
- 8 slices of lean ham, thinly sliced
- 1 cup cooked asparagus, cut into 1-inch pieces (approx. 10 spears)
Directions
- Preheat broiler. In a small bowl, stir together melted butter, pecorino cheese, garlic and 1/2 tbsp pepper.
- Brush butter mixture over both sides of the Villaggio® Rustico Sourdough slices. Place on a foil-lined baking sheet.
- Broil for approximately 1 minute per side, or until golden and toasted.
- Stir together ricotta, parsley, lemon zest, salt and pepper. Spread over toasted bread slices.
- Top with ham and asparagus.
Tip: Alternatively, toast the bread in a toaster oven, panini press, or grill pan.
For a high‑protein option, substitute ricotta with cottage cheese.
