Shallot Goat Cheese and Spring Vegetable Crostini
Prep time: 
Cook time: 
Total time: 
Serves: 16 crostinis
  • 1 large loaf of bread, cut into 16⅓'' inch slices
  • 2 tablespoon olive oil
Shallot and Goat Cheese Spread
  • 8 ounces goat cheese
  • 1 cup thinly sliced shallots
  • 1½ tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • ½ cup heavy cream
  • 3 radishes, very thinly sliced
  • 16 asparagus tops
  • ¼ cup fresh peas
  • 2 tablespoons fresh dill
  • micro greens
  1. Heat oven to 350 degrees.
  2. Arrange bread onto a sheet pan and drizzle with olive oil
  3. Cook until golden brown and remove from oven and set aside
Shallot and Goat Cheese Spread
  1. Heat 1 tablespoons olive oil in skillet and add the shallots
  2. Sauté the shallots until they are caramelized
  3. Remove the shallots from the skillet and allow to cool completely
  4. Using an electric mixer, combine goat cheese, shallots, salt, pepper, garlic and heavy cream.
  5. Place the spread into a piping bag
Prepare Asparagus
  1. Bring a pot of water to a boil
  2. Prepare a bowl of ice water
  3. Blanch the asparagus in the boiling water for 1-2 minutes, remove from pot and place immediately into the ice water
  4. Strain and pat dry
  1. Pipe spread onto the top of the toasted bread
  2. Top with asparagus, radishes, peas, dill and micro greens
  3. Enjoy :)
Recipe by Amanda's Plate at