Asparagus, Wild Mushroom, & Goat Cheese Bruschetta

Spring is here! Spring is here! Spring is here!

And yes, I am truly this excited that Spring is here!

It’s been a lousy winter here in the Midwest. Multiple snowfalls, below freezing temperatures, and a head cold that just won’t quit have had me yearning for Spring much more than in years past … and since today is the first day of Spring, I thought I’d welcome it with a quick and easy recipe that screams, “Spring is here!”

One of my favorite things about Spring — besides the much-needed warmer temperatures — is the return of some of my favorite vegetables, namely asparagus. Yes, I know you can get asparagus year-round these days, but fresh, local asparagus is like none other … and it’s worth waiting for. Beautiful, green spears of asparagus, roasted just until they’re golden and tender … I don’t think it’s too far off to liken it to manna from heaven.

The Chef and I will eat our fair share of roasted asparagus this Spring, and while it’s easy to just pile a huge helping on a plate and feast away, we do like to find other creative uses for this Spring delicacy. One such use of roasted asparagus? On bruschetta!

Along with roasted asparagus, I recently topped some bruschetta with a smear of herbed goat cheese, wild mushrooms, and another Spring favorite, watercress. A sprinkle of Maldon sea salt finished each perfect canapé off, and the result? A delightful concoction that screams, “Spring is here!”

Asparagus, Wild Mushroom, & Goat Cheese Bruschetta

Asparagus, Wild Mushroom, & Goat Cheese Bruschetta

Ingredients:

For the bread:

  • 8 ounces crusty Italian or French bread
  • 2 tablespoons olive oil
  • Kosher salt + freshly ground black pepper
  • 1 large garlic clove

For the topping:

  • 1 pound asparagus, ends trimmed
  • 2 cups wild mushrooms
  • 2 tablespoons olive oil
  • Kosher salt + freshly ground black pepper
  • 6 to 8 ounces herbed goat cheese, softened
  • 1/2 cup watercress
  • Maldon sea salt for sprinkling

Directions:

1. Preheat oven to 400°F.

2. Thinly slice the bread into 1/2 inch thick slices; arrange in a single layer on a baking sheet.

3. Brush the bread evenly with olive oil and then sprinkle with salt and pepper to taste. Bake until lightly toasted, about 8 to 10 minutes.

4. Remove the bread from the oven, then let cool slightly. Rub one side of each piece of bread with the garlic clove. Set aside.

5. Cut the asparagus into bite-sized pieces. Toss the asparagus and mushrooms with the olive oil and salt and pepper to taste.

6. Spread the asparagus and mushrooms in a single layer on a baking sheet. Roast until tender, about 8 to 10 minutes.

7. To serve, spread the goat cheese evenly among the bread pieces, the top each piece evenly with the asparagus, mushrooms, and watercress. Sprinkle with Maldon sea salt to finish.

Notes: Not familiar with Maldon sea salt? The big, light flakes of this European salt add a delicious crunch to anything it’s finished with.

Need some fun tunes to help celebrate the arrival of Spring? Check out my “Spring Is Here!” playlist on Spotify!

Signature

 
 
 

~~~~~~~~~~

Thanks for reading! Please keep in touch by subscribing to Rhubarb and Honey and following me on Twitter, Facebook, and Pinterest.

Pin It

Crushing On It: The Food Baubles Edition

I love to accessorize … so much so that my scarf, shoe, and handbag collections could easily have homes of their own.

Also on that list? Jewelry.

It’s not often I leave the house without the perfect necklace, bracelet, or earrings to complete whatever outfit I have on … and when I can combine my love of jewelry with my love of food, it doesn’t get much better.

Case in point: these fabulous necklaces, rings, and earrings that I am currently crushing on — all featuring delicious foodstuffs, captured beautifully by some amazingly talented artists.

If they don’t make you hungry — either for one of these adorable accessories or even the real thing — I’m not sure what will!

Food Baubles Collage #1

Food Baubles Collage #2

Food Baubles Collage #3

Signature

 
 
 

~~~~~~~~~~

Thanks for reading! Please keep in touch by subscribing to Rhubarb and Honey and following me on Twitter, Facebook, and Pinterest.

Pin It

Mardi Gras Dogs

Mardi Gras Dogs

It’s Mardi Gras time! Well, technically, today is Fat Tuesday — the end of Mardi Gras season — so if you’re going to make my latest recipe, you better hop to it. Or you could just wait ’til this weekend … because Fat Tuesday or not, my New Orleans-inspired “Mardi Gras dogs” are great any […]

Pin It{Continue reading…}

Balsamic Chicken Pasta Salad with Walnuts, Blue Cheese, and Roasted Grapes + Food Blogger Cookbook Swap

Balsamic Chicken Pasta Salad

A few weeks ago, I was browsing through my Facebook feed and a post from one of my favorite food bloggers, Faith of An Edible Mosaic, popped up. Faith and Alyssa of Everyday Maven were hosting a food blogger cookbook swap … and since we all know I’m a cookbook junkie, I signed up immediately. […]

Pin It{Continue reading…}

Buffalo Chicken Bites

Buffalo Chicken Bites

Yes, this is another appetizer made with miniature phyllo cups. IT’S LIKE I CAN’T HELP MYSELF. But what else is one to do when there’s leftover chicken in the fridge? Okay, I could have used it for a myraid of things … chicken soup, BBQ chicken pizza, chicken enchiladas … or even tacos, tortas, burritos, […]

Pin It{Continue reading…}

Extra Nutty Chocolate Chip Peanut Butter Cookie Bars

Extra Nutty Chocolate Chip Peanut Butter Cookie Bars

This post really one needs the 13 words in the subject line above … because why wouldn’t you want extra nutty chocolate chip peanut butter cookie bars? But since I’m never light on words, I’ll share a few more with you. It’s not often I find myself in the kitchen to bake. It’s not that […]

Pin It{Continue reading…}