Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette
Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put dried mushrooms in a heatproof bowl and pour boiling water over them.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut dried mushrooms in a heatproof bowl and pour boiling water over them.
Let stand 20 minutes.
Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan.
Transfer mushrooms to a cutting board and finely chop.
Add vinegar, shallots, sugar, 1/2 teaspoon salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 2/3 cup, about 10 minutes.
Whisk in 1/4 cup olive oil and add salt and pepper to taste.
Sauce can be served warm or at room temperature.
Preheat oven to 400°F with rack in upper third.
Stir together remaining chopped mushrooms with softened goat cheese in a small bowl.
Place a steamer basket in a 5-quart pot filled with 2 inches of water.
Steam asparagus, covered, just until tender, 4 to 5 minutes.
Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.
Halve asparagus crosswise.
Arrange bread slices on a large baking sheet.
Brush with some olive oil and bake until golden, 10 to 12 minutes.
Spread goat cheese mixture generously on toasts.
To serve, place a toast in the center of a salad plate and arrange 4 or 5 stem ends of asparagus on each.
Top stems with asparagus tips, arranging them perpendicular to stems.
Drizzle asparagus and surrounding plate with vinaigrette.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.