Shaved asparagus and goat cheese bruschetta with chive-infused oil An easy recipe with a dramatic presentation
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.
Food & wine pairing: Sancerre, Sauvignon Blanc with asparagus and 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
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.