Asparagus and Herbed Goat Cheese Tartine
Prep Time - 15 minutes | Time To Make - 30 minutes
Celebrate with our fan-favorite, Louis Mel Sauvignon Blanc! A little history behind the wine…This wine is named after French emigrant, Louis Mel, who came to the Livermore Valley in the 1870’s to grow grapes in the hopes of producing wines that would rival the famed French Crus. He obtained cuttings of Sauvignon Blanc from Chateau d’Yquem and planted them in his vineyards. In the 1930’s, the Wente family acquired those same vineyards and today, continue to produce Sauvignon Blanc – all while paying homage to the man who pioneered their growing in the Livermore Valley.
Ingredients
3 Tbsp Extra virgin olive oil
1 ea Juice of a half lemon
1/2 cup Chevre goat cheese
1/4 cup Fresh chopped sweet herbs (dill, chives, parsley)
1/2 cup Fresh herbs, picked from their stems
Instructions
1
Thoroughly mix the Chevre goat cheese with the chopped herbs and pinch of salt. Set aside.
2
Brush the sliced sourdough with one tablespoon of extra virgin olive oil and toast in a 375°F oven until golden brown (8-10 minutes).
3
Slice the asparagus into one inch pieces and saute in a hot pan with two tablespoons of extra virgin olive oil until tender.
4
Season with a pinch of salt, a few cracks of pepper, and the lemon juice.
5
Remove the asparagus from the pan and set aside.
6
Spread the herb-ed goat cheese over the toasted sourdough, then spoon the cooked asparagus over the top of the toasts.
7
Finish with a scattering of fresh herbs and a drizzle of extra virgin olive oil.
