Shaved asparagus & goat cheese bruschetta with chive-infused oil

Shaved asparagus and goat cheese bruschetta with chive-infused oil

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.

Bon appétit!

Never Miss a Recipe

Asparagus spears

Wine pairing: Sauvignon Blanc or Vermentino with asparagus & goat cheese bruschetta

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.

Shaved asparagus and goat cheese bruschetta with chive-infused oil

Servings

4 servings

Prep time

30 minutes

Wine pairing

Sauvignon Blanc or Vermentino

Ingredients

  • 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

Directions

  • 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.
Shaved asparagus & goat cheese bruschetta with chive-infused oil

21 Comments

  1. Pingback: How To Make Goat Cheese | Recipe | Food & Style

  2. Pingback: CSA Week 2 – Family Recipes (Grandmas…) » The Farm Bus from Farm to Family

  3. Pingback: Chive-infused olive oil | Recipe | Food & Style

  4. Pingback: How to store asparagus | Infographic | Food & Style

Leave a Reply to Sylvie @ Gourmande in the Kitchen Cancel

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.