Like many other good discoveries, we created this recipe by accident.  Cleaning out the fridge of leftovers, we made these as a snack, and now it’s a favorite. A grating of fresh lemon zest over the bruschetta before serving is a nice touch.  You can use any kind of spreadable, rind-less goat cheese (caprino). Or you can go full “farmer” on it and make your own ricotta, but that’s another story… from an older book I wrote.


Serves: 8

  • One 5.3-ounce container spreadable goat cheese, such as Chevrie
  • ½ cup ricotta cheese, preferably fresh
  • 2 pounds thin asparagus, woody stems discarded
  • Extra-virgin olive oil
  • 4 large, wide slices crusty bread, about 8 inches across
  • Flaky sea salt and freshly ground black pepper, for serving
  • 1 lemon, for serving


  1. Mash the goat cheese and ricotta together in a small bowl with a flexible spatula until smooth and combined. Set aside at room temperature.
  2. Position a rack in the center of the oven and preheat the oven to 425ºF.
  3. Place the asparagus on a large rimmed baking sheet. Drizzle with about 2 tablespoons of the oil and roll the asparagus in the oil.  Spread the asparagus in a single layer.  Roast until the asparagus is crisp-tender and lightly browned, about 12 minutes, depending on the thickness of the asparagus.  Remove from the oven and let cool.  Cut the spears in half.
  4. Position a broiler rack about 6 inches from the source of heat and preheat the broiler on high.
  5. Drizzle the bread with the olive oil. Toast the bread on one side in the grill or broiler, about 1 minute. Turn and toast the other side of the bread.  Let the bread cool slightly.
  6. Generously spread the cheese mixture over the toasts and cut each toast in half vertically. Top with the asparagus and season with the salt and pepper. Using a citrus Microplaner, finely grate the zest from the lemon over the asparagus. Serve with a fork and knife.