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 canap√© off, and the result? A delightful concoction that screams, “Spring is here!”

Asparagus, Wild Mushroom, & Goat Cheese Bruschetta

Asparagus, Wild Mushroom, & Goat Cheese Bruschetta


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


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!




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  • Britni

    This is never a combination I would’ve thought of but it sounds incredible. Thanks for sharing on the weekend re-Treat link party!

    Britni @ Play. Party. Pin.

  • shannon @ a periodic table

    there is always fresh asparagus in my fridge when spring hits. always. i love it. and i love this combination of the mushroom and goat cheese! this would make a great spring party app for sure.

  • Jodee Weiland

    This looks delicious! I love goat cheese and asparagus, so this looks great to me. What a great idea…thanks for sharing!

  • kitchenriffs

    We’ve had that lousy cold that’s been going around too! It’s a bummer. But this dish is the opposite of that! What a great combo of flavors. We’ve been getting pretty decent (not yet great, though) asparagus for a couple of weeks now — loving it. Good post — thanks.