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Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette

Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This elegant asparagus and goat’s cheese bruschetta is a refined vegetarian starter that celebrates the fresh flavours of the season. The dish combines the earthy intensity of dried porcini mushrooms with the brightness of green asparagus and the tangy creaminess of soft goat’s cheese. By using the mushroom soaking liquid as a base for the vinaigrette, you create a deeply savoury dressing that perfectly balances the lighter components. It is a sophisticated choice for a dinner party or a leisurely weekend lunch.

While this recipe works beautifully with high-quality sourdough or pain de mie, the secret lies in the contrast of textures between the crisp toast and tender-crisp steamed vegetables. The porcini vinaigrette adds a luxurious, velvety finish that makes this dish feel truly special while remaining naturally nutritious. Serve it as a standout seasonal appetiser to impress your guests with a professional touch.

Ingredients for Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette

15g de cogumelos porcini secos
240ml boiling water
60ml sherry vinegar
60ml de chalotas picadas
2 colheres de chá de açúcar
60ml extra-virgin olive oil, plus additional for brushing
2 bunches (900g ) green asparagus (not pencil), ends trimmed to 6 inches
230g fresh goat cheese, softened
8 (1/2-inch thick) slices good quality bread, such as pain de mie, pullman or sourdough, crusts trimmed

How to make Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette

Put 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 teaspoons salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 160ml , about 10 minutes. Whisk in 60ml olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature.

Preheat oven to 204°C 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 centre 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.