Grilled Crostini with Washington Asparagus

Goat Cheese & Olives

Grilled Crostini with Washington Asparagus



1 baguette
2 Tbs. extra virgin olive oil, plus more for brushing
12 thin asparagus
ΒΌ 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.

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