Bruschetta with warm goat cheese, roasted asparagus, and pistachio pesto

Bruschetta with warm goat cheese, roasted asparagus, and pistachio pesto

Cook Time 20 minutes

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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