Photo: Alexander Maasch
Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette
9 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
933
Calories
29g
Protein
24g
Fat
145g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Sourdough | 1 slice (36g) | 93 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Porcini | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 ounce dried porcini mushrooms
- 1 cup boiling water
- 1/4 cup sherry vinegar
- 1/4 cup minced shallots
- 2 teaspoons sugar
- 1/4 cup extra-virgin olive oil, plus additional for brushing
- 2 bunches (2 pounds) green asparagus (not pencil), ends trimmed to 6 inches
- 8 ounces fresh goat cheese, softened
- 8 (1/2-inch thick) slices good quality bread, such as pain de mie, pullman or sourdough, crusts trimmed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes