Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette

Ingredients for Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette

• 15g dried porcini mushrooms

• 240ml boiling water

• 60ml sherry vinegar

• 60ml minced shallots

• 2 teaspoons sugar

• 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

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.