Bruschetta with Warm Goat Cheese, Roasted Asparagus, and Pistachio Pesto | Appetizers | Categories | Recipes | Our Story | Pedroncelli Winery

Name: Bruschetta with Warm Goat Cheese, Roasted Asparagus, and Pistachio Pesto | Appetizers | Categories | Recipes | Our Story | Pedroncelli Winery
Ingredients: Pesto:; ¼ cup raw pistachios; 16 large basil leaves; 1 small clove garlic, sliced; ¼ cup extra virgin olive oil; 1 teaspoon grated lemon zest; Sea salt; Fresh lemon juice; 2 dozen very slender asparagus, tough ends removed; 4 slices sourdough bread, each about 4 by 3 inches and ½ inch thick; 1 tablespoon plus 2 to 3 teaspoons extra virgin olive oil, plus more for brushing; ¼ pound fresh goat cheese with no rind

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Recipes Bruschetta with Warm Goat Cheese, Roasted Asparagus, and Pistachio Pesto Pairs Well With Serves 4 Ingredients Pesto: ¼ cup raw pistachios 16 large

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Ingredients

Pesto:
¼ cup raw pistachios
16 large basil leaves
1 small clove garlic, sliced
¼ cup extra virgin olive oil
1 teaspoon grated lemon zest
Sea salt
Fresh lemon juice
2 dozen very slender asparagus, tough ends removed
4 slices sourdough bread, each about 4 by 3 inches and ½ inch thick
1 tablespoon plus 2 to 3 teaspoons extra virgin olive oil, plus more for brushing
¼ pound fresh goat cheese with no rind