Asparagus, Burrata and Goat's Cheese Crostini

5 from 3 votes

Asparagus, Burrata and Goat's Cheese 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!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: European

Diet: Vegetarian

Servings: crostini

Calories: 184kcal

Author: Ninon Michels

Equipment

Kitchen Knife
Food Processor

Ingredients

5.3 ounces burrata
3.5 ounces fresh goat’s cheese
¼ cup fresh dill chopped, plus more to serve
the zest of a lemon 1 tablespoon of lemon zest, plus more to serve
2 ½ tablespoons extra-virgin olive oil
¼ teaspoon freshly cracked pepper preferably green pepper
⅛ teaspoon kosher salt
9 ounces green asparagus
10 slices baguette bread stale or fresh

US Customary - Metric

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.

Nutrition