Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette

Name: Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 907 grams bunches green asparagus (not pencil), ends trimmed to 6 inches; 8 slices (1/2-inch thick) good quality bread, such as pain de mie, pullman or sourdough, crusts trimmed; 14 grams dried porcini mushrooms; 227 grams fresh goat cheese, softened; 59 milliliters extra-virgin olive oil, plus additional for brushing; 59 milliliters minced shallots; 59 milliliters sherry vinegar; 2 teaspoons sugar; 237 milliliters boiling water

The recipe Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette could satisfy your Mediterranean craving in about 45 minutes. One portion of this dish contains about 11g of protein, 14g of fat, and a total of 244 calories. For $2.69 per serving, you get a hor d'oeuvre that serves 8. It is a good option if you're following a vegetarian diet. A mixture of water, bread, porcini mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Put dried mushrooms in a heatproof bowl and pour boiling water over them.

Ingredients you will need

Dried Mushrooms

Water

Equipment you will use

Bowl

Let stand 20 minutes.

Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan.

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Mushrooms

Equipment you will use

Paper Towels

Sauce Pan

Sieve

Transfer mushrooms to a cutting board and finely chop.

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Mushrooms

Equipment you will use

Cutting Board

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.

Ingredients you will need

Mushrooms

Shallot

Vinegar

Sugar

Salt

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Sauce Pan

Whisk in 1/4 cup olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature.

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Salt And Pepper

Olive Oil

Sauce

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Whisk

Preheat oven to 400°F with rack in upper third.

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Oven

Stir together remaining chopped mushrooms with softened goat cheese in a small bowl.

Ingredients you will need

Goat Cheese

Mushrooms

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Bowl

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.

Ingredients you will need

Asparagus

Water

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Steamer Basket

Pot

Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.

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Asparagus

Water

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Bowl

Halve asparagus crosswise.

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Asparagus

Arrange bread slices on a large baking sheet.

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Bread

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Baking Sheet

Brush with some olive oil and bake until golden, 10 to 12 minutes.

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Olive Oil

Equipment you will use

Oven

Spread goat cheese mixture generously on toasts.

Ingredients you will need

Goat Cheese

Spread

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.

Ingredients you will need

Asparagus

Toast

Drizzle asparagus and surrounding plate with vinaigrette.

Ingredients you will need

Vinaigrette

Asparagus

•Porcini vinaigrette can be made 1 day ahead and kept at room temperature, covered.•Asparagus can be cooked 1 day ahead and kept chilled in a sealable plastic bag between towels. Bring to room temperature before serving.•Goat cheese mixture can be made 1 day ahead kept covered and chilled. Bring to room temperature before using.•Bread can be toasted 2 hours ahead and spread with cheese mixture up to 1 hour before serving.

Ingredients you will need

Goat Cheese

Vinaigrette

Asparagus

Cheese