Quick and easy roasted spring veggie toast with goat cheese recipe! Fresh, farmers market vegetables roasted and topped on toast with herbed goat cheese spread. A fabulous spring meal!
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Hi, Rhubarbarians. Let's get springy with it and make some roasted spring veggie toast!
This recipe highlights fresh spring produce like asparagus, green peas, radish, and herbs. With minimal ingredients, you know that produce will shine and be the STAR of this bright and colorful spring meal.
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Spring vegetables on toast
Are you looking for an easy and versatile spring recipe? We got you!
The veggies get roasted on a sheet pan in the oven, a quick goat cheese spread is whipped up, and then it's all topped on some sourdough toast. Easy, delicious, and versatile too.
Why this recipe works: The flavor of spring green veggies with goat cheese is an amazing flavor combo like no other. Add some fresh spring herbs and it all marries together beautifully. The crunchiness of the toast, creaminess of the goat cheese spread, and crispness of the vegetables create an awesome texture.
Try this asparagus pasta with with peas and onion sauce next!
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Here's what you'll need
Ingredients:
- Fresh asparagus: if you need help choosing a good bunch at your market, this guide to asparagus will help!
- Olive oil: for roasting the veggies.
- Salt: for seasoning.
- Goat cheese: 4oz block or 4oz crumbled.
- Milk of your choice: for the goat cheese spread.
- Fresh dill: for the goat cheese spread.
- Fresh chives: for the goat cheese spread.
- Shelled peas: fresh or frozen.
- Rustic sourdough or french bread: Make it sure it has a crisp crust!
- Radishes: red or easter egg radishes.
- Sea salt and black pepper: for seasoning before serving.
Equipment:
- Sharp knife: for chopping the vegetables and herbs.
- Cutting board: for chopping the vegetables and herbs. We love these ones!
- Baking sheet: for roasting the veggies. We love these ones!
- Parchment paper: optional, but makes for easy clean up.
- Small bowl: for making the goat cheese spread.
- Spoon or fork: for making and spreading the goat cheese spread.
- Toaster: for toasting your bread. These vintage style toasters are so cool!
How to make it
The veggies
The veggies are simply seasoned and roasted in the oven! (Full instructions are listed in the recipe card below)
- Toss the asparagus with olive oil and salt and spread evenly on a parchment covered sheet pan.
- Roast for about 8 minutes.
- Add the spring peas evenly on the sheet pan.
- Roast together for another 2 minutes.
The goat cheese
The goat cheese spread can be made with either a block (or log) of goat cheese or crumbled goat cheese. (Full instructions are listed in the recipe card below)
- Stir together the goat cheese and the milk until you get a spreadable consistency.
- Stir in the herbs until combined.
Put it all together
Let's build the spring veggie toast! (Full instructions are listed in the recipe card below)
- Toast your bread.
- Spread the goat cheese mixture on one side of your toast.
- Top with the roasted veggies and a few slices of fresh radish.
- Sprinkle with sea salt and black pepper.
Have you tried our simple garlic swiss mushrooms on toast recipe?
Substitutions and variations
- The veggies: If you can't find fresh asparagus or spring peas quite yet, use your favorite green veggies! Try roasted broccoli, green beans, or even carrots. If radishes aren't your thing, just leave those out or try topping the toast with fresh arugula.
- The cheese: If goat cheese is too tangy for you, try using ricotta cheese! Or swap it out for this amazing green olive sauce.
- The herbs: You can substitute any of your favorite herbs! If you don't like dill and chives, we recommend parsley, tarragon, or even cilantro.
- The bread: Any of your favorite rustic bread will work in this recipe. Try dark rye toast, it's fabulous!
Have you tried our honey roasted rhubarb toast with ricotta, pistachios, and mint?
Prep ahead, storing, and freezing tips
- Prep ahead: The goat cheese mixture can be made ahead and stored in the refrigerator. We recommend prepping and roasting the vegetables and right before roasting.
- Storing: Leftover roasted veggies and goat cheese mixture can be kept in an air tight container separately in the refrigerator for up to 2 days. Reheat the veggies in the oven or microwave before preparing more toasts. We don't recommend storing already prepared veggie toasts.
- Freezing: Unfortunately, none of the components in this recipe are suitable for freezing!
FAQs
Replace the goat cheese with your favorite spreadable vegan cheese. Try this spreadable cashew cheese recipe!
Yep! The flavor will be different, but still tasty. Cut the ingredient amount by ⅔ when using dried herbs.
You can definitely use frozen peas! Just add a minute or two onto the cook time for the vegetables. We don't recommend using frozen asparagus.
We don't recommend canned for this recipe, as they can be too soft and mushy after roasting.
Have a question? Let us know in the comments section at the bottom of this post! Or, see the section above titled "substitutions and variations" for ingredient substitution options.
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Roasted spring veggie toast with goat cheese
Ingredients
- 2 cups asparagus, cut into 1" pieces
- 1 teaspoon olive oil
- 1 pinch salt
- 4 oz goat cheese
- 4 tablespoon milk
- 2 teaspoon chopped fresh dill
- 2 teaspoon chopped fresh chives
- 1 cup shelled peas
- 4 slices thick rustic fresh bread or sourdough bread
- 4 medium radishes, sliced
- sea salt and black pepper
Instructions
- Preheat the oven to 400° F. Cover a baking sheet with parchment paper (optional for easy clean up).
- Place the asparagus, olive oil, and 1 pinch of salt on the sheet pan and toss to coat with your hands (or tongs). Roast for 8 minutes or until the asparagus is just about cooked.
- While the asparagus is cooking, make the goat cheese herb spread. Stir together the goat cheese and milk until it becomes easily spreadable. Stir in the dill and chives.
- When the asparagus is just about cooked, remove the sheet pan from the oven and sprinkle the peas on evenly. Put back in the oven and roast for 2 minutes.
- While the peas are roasting, toast your bread to your liking in a toaster, stove top, or in the oven.
- To build your toasts, spread the goat cheese mixture evenly among the 4 slices of toast. Top with asparagus, peas, and the sliced radishes. Sprinkle with sea salt and black pepper. Enjoy!
Notes
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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Rachel @ Simple Seasonal
I just want to say that this looks amazing. I just love your food sense Your blog is becoming one of my favorites to visit!
Patricia Bozeman
Wow, thank you so much Rachel! Your comments always put a smile on my face!
Tabetha
What a perfect snack/lunch idea!!
Patricia Bozeman
Thanks Tabetha
Josie
This looks perfect for spring 🙂 Love the vibrant green color of the aspargus and the pops of pink from the radishes! Makes me want to go to the farmers market right now to make this 🙂
Patricia Bozeman
I know.... I am loving the Spring produce!
Juliana Walters
I'm so excited to have discovered your blog! I don't comment a lot on blogs because I'm always scared to sound spammy or canned. But, I really like it here! Thank you for sharing this part of your life!
Patricia Bozeman
Thanks so much Juliana! I still get excited when people comment on my posts, don't feel spammy!