Asparagus, Burrata, and Goat Cheese Crostini – toasted bread slathered with creamy burrata, tangy goat cheese, dill, lemon zest, and topped with glossy asparagus. Just 7 ingredients and 40 minutes to make this delicious spring appetizer!
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, fragrant, and perfect for spring! A great recipe to celebrate the short asparagus season. Need more ideas? Try my Asparagus Puff Pastry Tart With Ricotta, Lemon & Mint!
- They are a match made in heaven with Sauvignon Blanc wines. If this is your jam, you have got to test them out!
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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. Leftovers are perfect for making Whipped Goat Cheese Dip With Pistachios, Pomegranate, Hot Honey, or Spinach And Goat Cheese Quiche!
- 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.
Love asparagus? Check out my Asparagus Tart!
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🍷
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
Recipe FAQs
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
Asparagus, Burrata and Goat’s Cheese Crostini
PRINT SAVEEQUIPMENT
- Kitchen Knife
- Food Processor
INGREDIENTS
- 5.3 ounces (150 g) burrata
- 3.5 ounces (100 g) fresh goat’s cheese
- ¼ cup (7 g) fresh dill chopped, plus more to serve
- the zest of a lemon 1 tablespoon of lemon zest, plus more to serve
- 2 ½ tablespoons (35 ml) extra-virgin olive oil
- ¼ teaspoon freshly cracked pepper preferably green pepper
- ⅛ teaspoon kosher salt
- 9 ounces (250 g) green asparagus
- 10 slices 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.
NOTES
- 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.
Superbe recette et accompagnée d un sauvignon c est un vrai régal merci
Merci beaucoup d’avoir testé la recette Msito!
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!
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!