First, how smart do I look with this recipe ?!
(… I realize that I probably just ruined it)
Second, I'm on a mission to use more ingredients. No more ingredients per recipe – do not worry, I'm aware that you're almost as lazy as me when it comes to cooking. No, I mean just more ingredients in general. I often tend towards the same flavor combinations, but I want to branch out a bit and try to use ingredients that I do not normally use – and also to make some dishes that I would not normally think.
So here's my first try: watercress and goat's cheese crostini with asparagus and radishes! Normally I do not use radishes (the blog only exists a radish recipe ) or watercress ( dito !) – but since both of them are perfect in season at the moment, I thought I would use them to make them a light dish that's perfect for the summer (along with some old favorite ingredients, asparagus and goat cheese … come on yes, I will not change overnight).
I've had a bag of crostini in the cupboard for ages, waiting for inspiration to strike, but if your kitchen is less crowded than mine (meaning you've had a break for the last 5 years), you can easily make your own crostini. Take a thin baguette, cut it into thin slices and roast each slice on both sides. Your crostini will not end up as crispy as my purchased version, but they will be just as tasty. They are special if you rub them with some garlic before grilling!
Mix some soft goat cheese and watercress to make a light and fresh-tasting spread to top the crostini, then add some fried asparagus and slices of radish. The mild, peppery taste of radish goes well with watercress – not to mention the fact that radishes are absolutely breathtaking! This little bang from Pink goes a long way.
I only used the tops of my asparagus because they are the most beautiful part (I kept the stems for something else), but if you want, you can use the whole spear cut to pieces. Whatever You Like. Either way, you will end up with sweet little summer bites.
Since I'm not really one for classy dinner parties (
Recipe Type: starter
portions : 25 piece
- ~ 25 bars of asparagus, only spikes (or less whole spears)
- 1 EL olive oil
- Black pepper
- 20 G watercress (~ 1 cup) – plus a little more for garnish
- 50 G soft goat cheese (~ 2tbsp)
- ~ 25 bite sized crostini
- 3 Radish, in cut thin slices
Heat the oven to 190 ° C (gas 5/375 ° F). Put the asparagus in the olive oil with a little salt and pepper and spread on a baking sheet. Roast for about 20 minutes, until tender. Put aside.
In the meantime, put the watercress in a mini food processor and flash until it is well chopped. Add the goat's cheese and flash again until it forms a smooth spread. Season to taste.
Spread the crostini with some goat's cheese and garnish with a piece of asparagus, a very thin radish slice and some small watercress leaves.
Serve lightly chilled.