These simple homemade bruschette leap off the plate with flavor
Asparagus are wonderful roasted, sautéed (especially with a pat of butter), braised or even puréed in soups — but they’re also delicious raw!
For your next dinner party, get a little creative with your bruschetta toppings!
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 finger food.
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Wine pairing: Sauvignon Blanc or Vermentino with asparagus & goat cheese bruschettaA 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.
Shaved asparagus and goat cheese bruschetta with chive-infused oil
Sauvignon Blanc or Vermentino
4 – 1/2″ thick slices ciabatta or other light, crusty country bread – toasted or grilled
5 oz (140 g) fresh goat cheese – crumbled
fine 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.
Our asparagus is under at least 16in. of snow, but we have tons 0f spears when they come up and this recipe will be a must. I am over ready for spring.
I sympathize, Loretta! May the snow melt very soon and let those tender spears shoot right up. Enjoy the abundance of the season and your beautiful garden! XOXO
What was the type of bread you used for this? The one that’s actually pictured looks delicious and like the slices are actually round in shape & appear perfect size for individual portions.
Hi Reba! I used ciabatta for the photo shoot. But you could use a any light sourdough or country bread for this recipe. Enjoy!
I was just talking about how much I love fresh asparagus! The ribbons look gorgeous draped on top of the goat cheese.
Thank you, Lisa!
What a perfect spring appetizer or snack. Just beautiful!
I made these for a dinner party and added porcini mushrooms. It was a real hit! Thanks for sharing.
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Shaved asparagus…that’s sounds so delectable and quite delightful when you combine them with goat cheese and little toasts. These bruschettas are just gorgeous! Thanks for such a lovely idea Viviane!
What a clever take on the bruschetta but just WAY better. The shaved asparagus look gorgeous!
Shaved asparagus! What a creative thing to do! I wonder if Patrick would eat it if I did it that way. He isn’t big on the asparagus but I love it! Need to try this ASAP!
Raven, Raw asparagus taste completely different than when you cook them. Plus they’re crunchy. I bet Patrick would love them!
Those asparagus ribbons make for such a gorgeous bruschetta topping! What a lovely starter.
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Goat cheese and asparagus are two of my favorite ingredients. Yum!
Asparagus are great in any way! Love this simple and elegant appetizer.
A beautiful appetizer and perfect for spring!
Wow, this looks amazingly elegant! I’m not a huge fan of goats cheese so I would probably change it for some marinated feta cheese or something. But anyway back to my point, this looks beautiful and like it would taste absolutely sublime 🙂