I love Bruschetta of all types. For example, our Balsamic Bruschetta is beloved for its crispy, crunchy bread…. juicy, delicious tomatoes, and tart, tangy balsamic vinegar. All are delicious by themselves but when combined, the flavors and textures are sublime. So when I say I take my flavor combinations seriously, you know it’s true for this Asparagus and Goat Cheese Bruschetta too!
To remove all doubt that the texture could be iffy, we have trimmed the asparagus into 1″ bite-sized perfectly-cooked pieces. We are baking the asparagus, toasting the pine nuts, and making a balsamic dressing with basil, garlic, and freshly ground pepper.
Then you’ll simply brush the baguette slices with additional extra virgin olive oil, to make them extra crispy when you make them in the oven. Then you simply dredge the asparagus in the balsamic dressing, top the baguette, and then cover with cheese to melt and keep everything in place, then sprinkle with your toasted pine nuts.
This is an easy appetizer you can serve for brunch or cocktails. It looks fancy, but is easy to put together and your guests will absolutely love it! The simplicity of the ingredients allows the asparagus to shine. To make this recipe vegan, leave out the cheese or substitute cashew butter.Print
Asparagus and Goat Cheese Bruschetta
Here’s an easy appetizer you can serve for brunch or cocktails. It looks fancy, but is easy to put together and your guests will absolutely love it! The simplicity of the ingredients allows the asparagus to shine. To make this recipe vegan, leave out the cheese or substitute cashew butter.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 14 1x
- Category: Appetizers
- 12 ounces thin asparagus, woody ends removed, cut into 1-inch pieces
- 3 teaspoons extra-virgin olive oil, divided
- Pinch salt
- 2 teaspoons balsamic vinegar
- 1/4 cup fresh basil leaves, chopped
- 2 small cloves garlic, minced
- Fresh ground pepper to taste
- 2 teaspoons pine nuts, toasted
- 1 baguette, cut into 1/2– to 3/4-inch slices
- 4 ounces goat cheese, softened (or 4 ounces cashew butter)
- Preheat the oven to 425 degrees F. Line the bottom of a baking sheet with parchment paper.
- Place the cut asparagus on top of the parchment paper and toss with 1 teaspoon of olive oil and salt. Spread the asparagus evenly over the pan and bake for 15 minutes, shaking the pan once halfway through for even browning. If the asparagus isn’t browned after 15 minutes, bake for 5 minutes more.
- In a mixing bowl, combine the remaining 2 teaspoons extra virgin olive oil with balsamic vinegar, basil, garlic, and fresh ground pepper. Set
- In a dry medium pan, toast the pine nuts over medium heat, stirring occasionally, until lightly browned, about 3 minutes. Remove from heat and set aside.
- Lightly brush the baguette slices with additional extra virgin olive oil, if desired. Line them on a baking sheet, and put them in the oven to bake for the last 5 minutes of the asparagus roasting. Remove the bread slices and asparagus from the oven. Put the bread slices on a serving platter. Add the asparagus pieces to the mixing bowl and toss to combine. Taste for salt and add more if necessary.
- Spread a layer of cheese on the baguette slices. This is not only tasty, but helps the asparagus stick to the bread.
- Top each toasted baguette slice with generous spoonfuls of the asparagus mixture. On top of the asparagus mixture, add a sprinkling of toasted pine nuts. Serve immediately.
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Have you tried this Asparagus and Goat Cheese Bruschetta recipe? It’s a favorite—please tell us how it turned out for you.