Bruschetta with warm goat cheese, roasted asparagus, and pistachio pesto
Ingredients
- 1/4 cup raw pistachios
- 16 large basil leaves
- 1 small clove garlic sliced
- 1/4 cup extra-virgin olive oil
- 1 tsp grated lemon zest
- sea salt
- fresh lemon juice
- 2 dozen very slender asparagus tough ends removed
- 4 slices sourdough bread each about 4 by 3 inches, and 1/2 inch thick
- 2 tbsps extra virgin olive oil plus more for brushing
- 1/4 lb fresh goat cheese with no rind
Instructions
- Preheat the oven to 450°F (230°C).
- 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.
- 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.
- Sprinkle with salt and roast until they are tender and starting to char, about 8 minutes.
- 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.
- 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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