A delicious twist on a traditional bruschetta!
Toast topped with fresh asparagus and goat cheese makes for a rustic appetizer.
Spread ½ tbsp. of goat cheese on each crostini.
Top each with ½ tbsp. of the asparagus bruschetta.
Top with a few pieces of asparagus.
For the crostini. Preheat oven to 400 F.Cut half a Ciabatta loaf cut into ½ inch pieces.You should have about 12 crostini.
Brush one side lightly with olive oil.
Place on a baking sheet and place in the oven for about 3 to 4 minutes per side until light golden. Remove and set aside.