Bruschetta with Warm Goat Cheese, Roasted Asparagus, and Pistachio Pesto – DelicioUS!
California’s asparagus season is short so it’s a good idea to get your fill while you can. When you crave a change-up from plain steamed or roasted
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Cooking tools:
- Food processor
- Pastry brush
- Microplane
- Citrus press
- Kitchen scale
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Toaster
- Measuring spoon
- Tongs
- Paring knife
- Mixing bowl
- Aluminum foil
Ingredients
- 2 Dozen very slender asparagus, tough ends removed
- 4 slices sourdough bread, each about 10 by 7.5 cm and 12 mm thick
- 1 tbsp plus 2 to 3 tsp extra virgin olive oil, plus more for brushing
- 110 g fresh goat cheese with no rind
- Sea salt
- 35 g raw pistachios
- 16 large basil leaves
- 1 small clove garlic, sliced
- 60 ml extra virgin olive oil
- 1 tsp grated lemon zest
- Fresh lemon juice
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