Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the toast and asparagus cut easily. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.
•Porcini vinaigrette can be made 1 day ahead and kept at room temperature, covered.
•Asparagus can be cooked 1 day ahead and kept chilled in a sealable plastic bag between towels. Bring to room temperature before serving.
•Goat cheese mixture can be made 1 day ahead kept covered and chilled. Bring to room temperature before using.
•Bread can be toasted 2 hours ahead and spread with cheese mixture up to 1 hour before serving.
Recipe information
Total Time
45 minutes
Yield
Makes 8 servings
Ingredients
Preparation
Make vinaigrette:
Step 1
Put dried mushrooms in a heatproof bowl and pour boiling water over them. Let stand 20 minutes. Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan. Transfer mushrooms to a cutting board and finely chop. Add vinegar, shallots, sugar, 1/2 teaspoon salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 2/3 cup, about 10 minutes. Whisk in 1/4 cup olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature.
Make bruschetta:
Step 2
Preheat oven to 400°F with rack in upper third.
Step 3
Stir together remaining chopped mushrooms with softened goat cheese in a small bowl.
Step 4
Place a steamer basket in a 5-quart pot filled with 2 inches of water. Steam asparagus, covered, just until tender, 4 to 5 minutes. Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.
Step 5
Halve asparagus crosswise.
Step 6
Arrange bread slices on a large baking sheet. Brush with some olive oil and bake until golden, 10 to 12 minutes.
Step 7
Spread goat cheese mixture generously on toasts.
Step 8
To serve, place a toast in the center of a salad plate and arrange 4 or 5 stem ends of asparagus on each. Top stems with asparagus tips, arranging them perpendicular to stems. Drizzle asparagus and surrounding plate with vinaigrette.
