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A delicious twist on a traditional bruschetta!
Toast topped with fresh asparagus and goat cheese makes for a rustic appetizer.



Yields12 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 ½ ciabatta loaf cut into 1/2 inch pieces approximately 1 piece per serving (crostini recipe below)
 6 Tbsp mild goat cheese
 6 Tbsp asparagus bruschetta
 6 pieces of blanched asparagus cut into 1 inch piece on an angle

1

Spread ½ tbsp. of goat cheese on each crostini.

2

Top each with ½ tbsp. of the asparagus bruschetta.

3

Top with a few pieces of asparagus.

4

For the crostini, preheat oven to 400 F. Cut half a Ciabatta loaf cut into ½ inch pieces. You should have about 1 piece per serving.

5

Brush one side lightly with olive oil.

6

Place on a baking sheet and place in the oven for about 3 to 4 minutes per side until light golden. Remove and set aside.


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Ingredients

 ½ ciabatta loaf cut into 1/2 inch pieces approximately 1 piece per serving (crostini recipe below)
 6 Tbsp mild goat cheese
 6 Tbsp asparagus bruschetta
 6 pieces of blanched asparagus cut into 1 inch piece on an angle

Directions

1

Spread ½ tbsp. of goat cheese on each crostini.

2

Top each with ½ tbsp. of the asparagus bruschetta.

3

Top with a few pieces of asparagus.

4

For the crostini, preheat oven to 400 F. Cut half a Ciabatta loaf cut into ½ inch pieces. You should have about 1 piece per serving.

5

Brush one side lightly with olive oil.

6

Place on a baking sheet and place in the oven for about 3 to 4 minutes per side until light golden. Remove and set aside.

Asparagus Goat Cheese Crostini