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, 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!
green asparagus, dill, a loaf of bread, fresh goat's cheese, burrata, olive oil, salt and pepper on a wooden table

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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.
  • 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.
green asparagus on a wooden table

How to make Asparagus, Burrata, and Goat’s Cheese Crostini?

Start by making the burrata goat’s cheese spread :

  1. 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.
  2. Mix for 30 seconds, until well combined. 
  3. 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.

half an inch pieces of green asparagus and asparagus heads on a wooden board
  • 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 :

  1. Cut 10 slices of baguette bread, about 1 inch (2.5 cm) thick.
  2. Heat the same skillet you used for the asparagus over medium heat, and transfer the slices of bread.
  3. 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 : 

  1. Spread the burrata goat’s cheese mixture on the crostini. 
  2. Spoon an equal amount of sautéed asparagus on top of each crostini.
  3. Sprinkle some extra dill and lemon zest. 

Enjoy with a glass of chilled Sauvignon Blanc!

close-up of an asparagus crostini, sprinkled with lemon zest and dill

Nim Keys – Useful Tips

  1. 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.
  2. 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.

close-up of a half-eaten asparagus crostini, sprinkled with lemon zest and dill

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

  • Sancerre from the Loire Valley (France)
  • Sauvignon Blanc from San Antonio Valley (Chile)
  • Sauvignon Blanc from Marlborough (New Zealand)

close-up of an asparagus crostini, sprinkled with lemon zest and dill

Recipe FAQs

Can I make crostini ahead of time?

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!

I don’t like goat’s cheese, what can I substitute it for?

You can easily replace the goat’s cheese with the same quantity of burrata cheese. Extra creamy, yum!

Other Delicious Appetizer Recipes


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asparagus, burrata and goat's cheese crostini on an iron tray

Asparagus, Burrata and Goat’s Cheese Crostini

5 from 2 votes
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Prep Time : 15 minutes
Cook Time : 25 minutes
Total Time : 40 minutes
Servings : 10 crostini
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!

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
  • 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

  1. 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.
  2. 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.
Calories: 184kcalCarbohydrates: 17gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 265mgPotassium: 104mgFiber: 1gSugar: 2gVitamin A: 492IUVitamin C: 3mgCalcium: 137mgIron: 2mg
Course Appetizer
Cuisine European
Diet Vegetarian
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!
5 from 2 votes

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4 Comments

  1. 5 stars
    Another tasteful recipe from Ninon. We enjoyed it very much with a Sauvignon, as suggested. Thanks. Looking forward to try another of your recipe.

    1. 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!

  2. 5 stars
    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.