Asparagus are wonderful roasted, sautéed (especially with a pat of butter), braised or even puréed in soups — but they’re also delicious raw!
Here raw asparagus are shaved in delicate ribbons and served with crusty bread slices, topped with fresh goat cheese and chive-infused oil. The slightly crunchy, green-tasting asparagus are superb when prepared this way.
Best of all, the bruschette are assembled in minutes and make a dramatic hors d’oeuvre, appetizer or antipasto.
A Sauvignon Blanc from Sancerre or Marlborough, New Zealand, is superb with these tasty bruschette. If you want to try something a bit different, pour a Vermentino from Tuscany, Piedmont or Sardinia. These lovely, crisp, aromatic white wines pair beautifully with both the tangy goat cheese and the green asparagus.
Bruschetta with fresh goat cheese, shaved asparagus and chive-infused oil
makes 4 large bruschette
active time: 15 min
- 4 – 1/2″ thick slices ciabatta or other light, crusty country bread – toasted or grilled
- 5 oz (140 g) fresh goat cheese – crumbled
- sea salt to taste
- freshly ground black pepper to taste
- 8 large asparagus – tough ends snapped off and shaved lengthwise with a vegetable hand-peeler
- chive-infused oil for drizzling
- Place the toasted or grilled bread slices on a cutting board. Top the slices with the crumbled goat cheese. Sprinkle with the salt and pepper. Gather several asparagus slices and stack them together. Then bend them in the shape of a “U” and place them on top of a bruschetta. Repeat with the other slices. Place the bruschette on a serving tray and drizzle with the chive-infused oil. Serve immediately.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.