Best Goat Cheese And Asparagus Crostini Recipes

Goat Cheese and Asparagus Crostini image

Provided by Valerie Bertinelli

Time 40m

Yield 4 servings

Number Of Ingredients 7

12 spears asparagus, trimmed
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
12 slices baguette, cut on the diagonal
1 clove garlic
6 ounces goat cheese
1 cup cherry tomatoes, halved

Steps:

Preheat a grill pan over medium-high heat and preheat the broiler.
Drizzle the asparagus with some of the olive oil. Toss to coat and then sprinkle with salt and pepper. Place on the grill pan and cook until tender and grill marks form, 3 to 5 minutes per side, depending on the thickness of the asparagus. Remove, let cool slightly and cut into 2- to 3-inch pieces, about the size of the bread.
Brush the bread on both sides generously with oil and place on a baking sheet. Rub the garlic all over one side of each slice. Broil until golden and crispy, 2 minutes per side. Remove and let cool slightly.
Slather some of the goat cheese on the garlicky side of each piece of bread, then top each with 2 to 3 pieces of the grilled asparagus and a few of the cherry tomatoes. Return to the oven just until the cheese is melted and warmed, about 2 minutes.

ASPARAGUS SOUP WITH GOAT CHEESE CROSTINI AND MUSHROOMS image

Yield 6 bowls

Number Of Ingredients 11

2 pounds asparagus,trimmed, rougly chopped
1 large onion, chopped
3 tablespoons unsalted butter
Kosher salt & freshly ground black pepper
5 cups low-sodium chicken broth
½ cup heavy cream
½ teaspoon freshly-squeezed lime juice
Baguette
Log of mild goat cheese
1 tablespoon truffle oil
8 ounces baby bella mushrooms, trimmed, sliced

Steps:

Melt butter in a large saucepan over medium-low heat. Add onions, stir until softened, not browned. Add asparagus pieces, pinch of salt and pepper, cook until pieces are bright green, add chicken broth. Bring to a simmer, cover and cook for 30 minutes. Purée soup in batches in a Vita-Mix until smooth. Be careful when blending hot liquids. Return soup to a clean saucepan, add heavy cream and stir. Bring soup to a boil and cook for 10 minutes. Add lime juice, and season with salt and pepper. Preheat the oven to 350º F. Cut 6 pieces of baguette into 1/2-inch thick pieces. Lightly rub with olive oil on both sides of baguette, place on baking sheet and bake for 10 minutes, midway through cooking time flip baguette slices. Pull out of the oven, allow to cool before generously spreading with goat cheese. If soup has reached desired consistency, turn off heat, cover and set aside. Prepare mushrooms by heating truffle oil in a sauté pan, add mushrooms and cook until lightly browned. To serve, place once goat cheese crostini in center of a bowl, repeat with remaining three. Top crostinis with mushrooms and gently laddle soup around crostini, creating an island in the soup. Serve immediately.