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PREP : 15 MIN | COOK : 25 MIN | TOTAL : 40 MIN| SERVE : 10 CROSTINI
Asparagus, Burrata, and Goat’s Cheese Crostini are the perfect spring appetizers. Crispy toasted bread is topped with a flavorful burrata, goat’s cheese, dill, and lemon spread. Then come the glossy al dente asparagus, with extra dill and lemon zest sprinkled on top. Easy to make, you only need 7 ingredients and 40 minutes to make these crostini. I created this recipe to pair with Sauvignon Blanc, they will therefore complement each other in the most beautiful way. Sauvignon Blanc lovers, this is your chance to indulge!
What are crostini?
Crostini is an Italian specialty made of crusty bread drizzled with extra-virgin olive oil toasted in a pan, in the oven, or on the grill. Meaning “little toasts”, crostini are made with rather small slices of bread (unlike bruschetta that are made with larger bread slices). These crispy golden beauties are perfect as appetizers and can be topped with a wide variety of toppings.
Why you should try this recipe
- Super easy and quick to make! It takes only 7 ingredients and 40 minutes to whip up these delicious crostini.
- Vibrant, super fragrant, and perfect for spring! A great recipe to have on hand to celebrate the (too) short asparagus season!
- They are a match made in heaven with Sauvignon Blanc wines. If this is your jam, you have got to test them out!
The 7 ingredients you’ll need
- Green asparagus – try to find asparagus spears that are on the thinner side, as it helps speed up the cooking process.
- Burrata – for the creamiest dip.
- Goat’s cheese – brings a nice zing and pairs so well with asparagus.
- Dill – for the anis-y flavor that goes very well with asparagus too.
- Lemon – acts as a flavor enhancer and brings a lovely quick to the recipe.
- Baguette bread – this recipe is perfect to use stale baguette bread (fresh baguette works amazingly well too).
- Extra-virgin olive oil, salt, and pepper – to season the crostini.
How to make Asparagus, Burrata, and Goat’s Cheese Crostini?
Start by making the burrata goat’s cheese spread :
- In a food processor, add the burrata, goat’s cheese, dill, lemon zest, ½ tablespoon (5 ml) of extra-virgin olive oil, salt, and pepper.
- Mix for 30 seconds, until well combined.
- Transfer to a bowl and set aside.
Sauté the asparagus :
- Thoroughly rinse the asparagus under cold water.
- Snap off the end of the asparagus, then cut then into ½ inch (1 cm) pieces. Keep the whole heads.
- Heat 2 tablespoons (30 ml) of extra-virgin olive oil in a skillet, and add the asparagus with ¼ teaspoon of flaky sea salt.
- Sauté for 15 minutes over medium heat, stirring regularly, until slightly golden and al dente at heart.
- Set aside and keep the skillet to toast the bread.
Toast the bread in a skillet :
- Cut 10 slices of baguette bread, about 1 inch (2.5 cm) thick.
- Heat the same skillet you used for the asparagus over medium heat, and transfer the slices of bread.
- Drizzle some extra-virgin olive oil over the sliced bread and toast until golden, flipping halfway through cooking. Feel free to drizzle more olive oil if need be.
Assemble the crostini :
- Spread the burrata goat’s cheese mixture on the crostini.
- Spoon an equal amount of sautéed asparagus on top of each crostini.
- Sprinkle some extra dill and lemon zest.
Enjoy with a glass of chilled Sauvignon Blanc!
Nim Keys – Useful Tips
- It is also possible to bake the crostini in the oven. To do so, place the sliced bread onto a parchment-lined baking tray. Drizzle with olive oil and bake in a preheated oven at 400°F (200°C) for 8-10 minutes until golden and crispy. No need to turn the crostini, they will come out beautifully golden on both sides.
- By the time you finish assembling the crostini, they will be slightly warm. They are delicious as is or at room temperature. But if you wish to serve them hot, feel free to heat them in a preheated oven at 400°F (200°C) for 2-3 minutes.
🍷 Wine Pairing for Asparagus, Burrata, and Goat’s Cheese Crostini
The Match
Sauvignon Blanc!
Sauvignon Blanc produces aromatic white wines which often display aromas of green apple, citrus, tropical fruits, boxwood, and flint.
Sauvignon Blanc will match the delicate vegetal flavors of asparagus and dill thanks to its vegetal aromas while complimenting the tanginess of goat’s cheese and lemon with its natural acidity and citrus notes.
Serve it chilled: take it out of the fridge 15 minutes before serving to let it warm up ever so slightly.
WINE APPELLATION SUGGESTIONS
FAQ
Crostini are best served as soon as prepared. However, you can prepare the burrata goat’s cheese spread ahead of time (up to the day before) to save time!
You can easily replace the goat’s cheese with the same quantity of burrata cheese. Extra creamy, yum!
Other Delicious Appetizer Recipes
Let me know in the comments if you make this recipe!
Recipe
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Asparagus, Burrata and Goat’s Cheese Crostini
Asparagus, Burrata, and Goat’s Cheese Crostini are the perfect spring appetizers. Crispy toasted bread is topped with a flavorful burrata, goat’s cheese, dill, and lemon spread. Then come the glossy al dente asparagus, with extra dill and lemon zest sprinkled on top. Easy to make, you only need 7 ingredients and 40 minutes to make these crostini. I created this recipe to pair with Sauvignon Blanc, they will therefore complement each other in the most beautiful way. Sauvignon Blanc lovers, this is your chance to indulge!
- Total Time: 40 minutes
- Yield: 10 crostini 1x
Ingredients
5.3 ounces (150 g) of burrata
3.5 ounces (100 g) of fresh goat’s cheese
¼ cup (7 g) of fresh dill, chopped, plus more to serve
the zest of a lemon (1 tablespoon of lemon zest), plus more to serve
2 and ½ tablespoons (35 ml) of extra-virgin olive oil
¼ teaspoon of freshly cracked pepper (preferably green pepper)
⅛ teaspoon of flaky sea salt
9 ounces (250 g) of green asparagus
10 slices of baguette bread (stale or fresh)
Instructions
Start by making the burrata goat’s cheese spread :
- In a food processor, add the burrata, goat’s cheese, dill, lemon zest, ½ tablespoon (5 ml) of extra-virgin olive oil, salt, and pepper.
- Mix for 30 seconds, until well combined. Transfer to a bowl and set aside.
Sauté the asparagus :
- Thoroughly rinse the asparagus under cold water.
- Snap off the end of the asparagus, then cut into ½ inch (1 cm) pieces. Keep the whole heads.
- Heat 2 tablespoons (30 ml) of extra-virgin olive oil in a skillet. Add the asparagus along with ¼ teaspoon of flaky sea salt.
- Sauté for 15 minutes over medium heat, stirring regularly, until slightly golden and al dente at heart.
- Set aside and keep the skillet to toast the crostini.
Toast the bread in the skillet :
- Cut 10 slices of baguette bread, about 1 inch (2.5 cm) thick.
- Place the sliced bread in the skillet and drizzle some extra-virgin olive oil.
- Toast until golden, flipping halfway through cooking. Feel free to drizzle more olive oil if need be.
Assemble the crostini :
- Spread the burrata goat’s cheese mixture on the crostini.
- Spoon an equal amount of sautéed asparagus on top of each crostini.
- Sprinkle some extra dill and lemon zest.
It’s ready! Enjoy with a chilled glass of Sauvignon Blanc.
Nim Keys
- It is also possible to bake the crostini in the oven. To do so, place the sliced bread onto a parchment-lined baking tray. Drizzle with olive oil and bake in a preheated oven at 400°F (200°C) for 8-10 minutes, until golden and crispy. No need to turn the crostini, they will come out beautifully golden on both sides.
- By the time you finish assembling the crostini, they will be slightly warm. They are delicious as such or at room temperature. But if you wish to serve them hot, feel free to heat them in a preheated oven at 400°F (200°C) for 5 minutes.
- Prep Time: 15
- Cook Time: 25
- Category: Appetizer
- Method: Food Processor
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 119
- Sugar: 1.4 g
- Sodium: 343.7 mg
- Fat: 7.6 g
- Carbohydrates: 4.5 g
- Protein: 8.8 g
- Cholesterol: 11.7 mg
Keywords: crostini, savory toasts, appetizer, burrata toasts, goat’s cheese toasts, asparagus appetizer, sauvignon blanc
Simple. Super easy to make. Loved the pairing with Sauvignon Blanc. The lemon zest fit right in there. I had a Vincent Pinard Sancerre with it, which paired quite well.
★★★★★
What a great pairing! Vincent Pinard Sancerre are one of my favorite wines in the region. Thanks for sharing Mark!
Another tasteful recipe from Ninon. We enjoyed it very much with a Sauvignon, as suggested. Thanks. Looking forward to try another of your recipe.
★★★★★
Thank you so much Pierre 🙂 I’m glad you enjoyed the recipe and wine pairing! Can’t wait to see what you’ll be making next!