asparagus and goat’s cheese bruschetta
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asparagus and goat’s cheese bruschetta
  • 8 slices sourdough bread
  • extra-virgin olive oil, for brushing
  • 1 clove garlic, peeled
  • 2 bunches green asparagus, trimmed and blanched
  • 300g goat's cheese, softened
  • sea salt and cracked black pepper
  • extra-virgin olive oil, extra to serve
  • chives, to serve