Home Recipes Bruschetta with Warm Goat Cheese, Roasted Asparagus, and Pistachio Pesto

Bruschetta with Warm Goat Cheese, Roasted Asparagus, and Pistachio Pesto

California’s asparagus season is short so it’s a good idea to get your fill while you can. When you crave a change-up from plain steamed or roasted asparagus, try them this way: on top of crunchy toast with warm, creamy goat cheese and a dollop of fragrant pesto. Serve as a hearty appetizer at a dinner party or enjoy for lunch with a green salad. Pair with California Riesling, California rosé or California Sauvignon Blanc. Featuring California Wine.

Serves 4

Ingredients

2 Dozen	very slender asparagus, tough ends removed
4 slices	sourdough bread, each about 10 by 7.5 cm and 12 mm thick
1 tbsp plus 2 to 3 tsp	extra virgin olive oil, plus more for brushing
110 g	fresh goat cheese with no rind
	Sea salt
	Pesto
35 g	raw pistachios
16	large basil leaves
1	small clove garlic, sliced
60 ml	extra virgin olive oil
1 tsp	grated lemon zest
	Sea salt
	Fresh lemon juice

Step 1
Preheat the oven to 230°C.
Step 2
Make the pesto: In a food processor, combine the pistachios, basil, garlic, and olive oil and pulse until the basil and nuts are finely chopped but do not grind to a paste. Transfer the pesto to a bowl and stir in the lemon zest and salt to taste. Add a few drops of lemon juice to balance the flavor.
Step 3
If necessary, trim the asparagus spears so they are no longer than the bread. Place them on a baking sheet and toss with enough olive oil to coat them lightly, about 2 to 3 teaspoons. Sprinkle with salt and roast until they are tender and starting to char, about 8 minutes.
Step 4
If the goat cheese is firm enough to slice, cut into three or four evenly thick slices and place them in a lightly oiled baking dish just large enough to hold them. Drizzle with 1 tablespoon olive oil. If the goat cheese is too soft to slice, spoon it into a lightly oiled baking dish, flattening it slightly with the back of a spoon, and drizzle with 1 tablespoon olive oil. Bake until the goat cheese quivers when touched, like a soft custard, about 5 minutes.
Step 5
Toast the bread. Brush one side of each toast with olive oil. Divide the warm cheese among the toasts, spreading it evenly. Top each toast with asparagus and a dollop of pesto, dividing evenly. Serve immediately.

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Dessert, Gluten-free

Bruschetta with Warm Goat Cheese, Roasted Asparagus, and Pistachio Pesto

Ingredients

Pesto

Step 1

Step 2

Step 3

Step 4

Step 5

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