Goat Cheese and Asparagus Crostini
SHARE THIS RECIPE!
© Brian Bowen Smith
As far as I’m concerned, I can put anything on top of a piece of toasted bread, place it under the broiler, and it’s going to taste good. But when I spread this combination—goat cheese and asparagus— the level of deliciousness ratchets up to an eleven or twelve. Grilling the asparagus takes time, and you can enhance the goat cheese with chives or other herbs. Otherwise, the biggest task with this dish is paying careful attention while it’s under the broiler. The fresh tomato adds a final touch that makes this crusty, creamy appetizer full of spring-like flavor. It’s very simple to prepare and a crowd-pleaser when served by itself or with other hors d’oeuvres.
1. Preheat a grill pan over medium-high heat and preheat the broiler.
2. Drizzle the asparagus with some of the olive oil. Toss to coat and then sprinkle with salt and pepper.
3. 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.
4. 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.
5. 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.
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
Hands on time