Asparagus Goat Cheese Bruschetta
Makes8 servings
- Active time: 25 min
Total time: 45 min
Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the toast and asparagus cut easily.
Published in Gourmet Live
04.06.11
INGREDIENTS:
- 1/2 ounce dried porcini mushrooms
- 1 cup boiling water
- 1/4 cup sherry vinegar
- 1/4 cup minced shallots
- 2 teaspoons sugar
- 1/4 cup extra-virgin olive oil, plus additional for brushing
- 2 bunches (2 pounds) green asparagus (not pencil), ends trimmed to 6 inches
- 8 ounces fresh goat cheese, softened
- 8 (1/2-inch thick) slices good quality bread, such as pain de mie, pullman or sourdough, crusts trimmed
INSTRUCTIONS:
Make Vinaigrette:
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Put dried mushrooms in a heatproof bowl and pour boiling water over them. Let stand 20 minutes. Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan. Transfer mushrooms to a cutting board and finely chop. Add vinegar, shallots, sugar, 1/2 teaspoon salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 2/3 cup, about 10 minutes. Whisk in 1/4 cup olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature.
Make Bruschetta:
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Preheat oven to 400°F with rack in upper third.
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Stir together remaining chopped mushrooms with softened goat cheese in a small bowl.
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Place a steamer basket in a 5-quart pot filled with 2 inches of water. Steam asparagus, covered, just until tender, 4 to 5 minutes. Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.
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Halve asparagus crosswise.
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Arrange bread slices on a large baking sheet. Brush with some olive oil and bake until golden, 10 to 12 minutes.
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Spread goat cheese mixture generously on toasts.
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To serve, place a toast in the center of a salad plate and arrange 4 or 5 stem ends of asparagus on each. Top stems with asparagus tips, arranging them perpendicular to stems. Drizzle asparagus and surrounding plate with vinaigrette.
COOKS’ NOTES:
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Porcini vinaigrette can be made 1 day ahead and kept at room temperature, covered.
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Asparagus can be cooked 1 day ahead and kept chilled in a sealable plastic bag between towels. Bring to room temperature before serving.
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Goat cheese mixture can be made 1 day ahead kept covered and chilled. Bring to room temperature before using.
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Bread can be toasted 2 hours ahead and spread with cheese mixture up to 1 hour before serving.
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