Grilled Crostini with Asparagus

Pairs Best with Chateau Ste. Michelle Indian Wells Chardonnay

Serves 2

  • 1 baguette
  • 2 tbs. extra virgin olive oil (plus more for brushing)
  • 12 thin asparagus
  • 1/4 cup kalamata olives (coarsely chopped)
  • 1 tbs. chopped fresh herbs
  • 1 cup fresh goat cheese
  • Lemon juice (to taste)
  • Salt & Pepper (to taste)
  1. Place 12 asparagus in pan. Season with olive oil and salt. Use skewers to hold asparagus for grilling. 
  2. Grill both sides on medium heat. Remove skewers and cut into pieces. 
  3. Cut 1 cup kalamata olives into small pieces. Combine asparagus and olives. 
  4. Add chopped fresh herbs: chervil, parsley, tarragon, and/or thyme. 
  5. Add fresh squeezed slice of lemon. 
  6. Cut 1 baguette into 12 slices and place on a pan. 
  7. Brush both sides of each slice with olive oil. Add salt to both sides of each slice.
  8. Grill each side for 15-20 seconds. 
  9. Add goat cheese to both sides. 
  10. Add toppings to crostini.

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