Food Gardening Network
Print
Asparagus and Goat Cheese Bruschetta

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.

Ingredients

Scale

Instructions

  1. Preheat the oven to 425 degrees F. Line the bottom of a baking sheet with parchment paper.
  2. 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.
  3. In a mixing bowl, combine the remaining 2 teaspoons extra virgin olive oil with balsamic vinegar, basil, garlic, and fresh ground pepper. Set
  4. 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.
  5. 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.
  6. Spread a layer of cheese on the baguette slices. This is not only tasty, but helps the asparagus stick to the bread.
  7. 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.