Appetizer & First Course, Vegetarian
Grilled Crostini with Washington Asparagus
Goat Cheese & Olives
2 Tbs. extra virgin olive oil, plus more for brushing
12 thin asparagus
¼ c. Kalamata olives, coarsely chopped
1 Tbs. chopped fresh herbs: chervil, parsley, tarragon &/or thyme
lemon juice, to taste
Kosher salt and pepper, to taste
1 c. fresh goat cheese
Preheat the grill to medium high heat. Slice the baguette at an angle into 1/2-inch slices. Brush each crostini with olive oil & sprinkle with salt. Place a few pieces at a time on the grill for about 15-20 seconds per side until lightly grilled. Remove and place on a plate.
Toss asparagus with 1 Tbs. olive oil and a good pinch of salt. Grill until tender-crisp. Transfer to cutting board and coarsely chop. Transfer asparagus to small bowl & combine with olives, remaining tablespoon extra virgin olive oil and herbs. Season to taste with lemon, salt and pepper.
Top each crostini with a spoonful of goat cheese and some of the asparagus mixture.