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

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



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)


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. Transfer to a bowl and set aside. 

Sauté the asparagus :

  1. Thoroughly rinse the asparagus under cold water.
  2. Snap off the end of the asparagus, then cut into ½ inch (1 cm) pieces. Keep the whole heads.
  3. Heat 2 tablespoons (30 ml) of extra-virgin olive oil in a skillet. Add the asparagus along with ¼ teaspoon of flaky sea salt.
  4. Sauté for 15 minutes over medium heat, stirring regularly, until slightly golden and al dente at heart.
  5. Set aside and keep the skillet to toast the crostini.

Toast the bread in the skillet :

  1. Cut 10 slices of baguette bread, about 1 inch (2.5 cm) thick.
  2. Place the sliced bread in the skillet and drizzle some extra-virgin olive oil.
  3. 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.

It’s ready! Enjoy with a chilled glass of Sauvignon Blanc. 

Nim Keys

  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.
  • Author: Ninon
  • Prep Time: 15
  • Cook Time: 25
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: European
  • Diet: Vegetarian


  • 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