Roasted spring veggie toast with goat cheese

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!

Course Appetizer, Breakfast, brunch, lunch

Cuisine American

Keyword vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings toasts

Calories 321kcal

Author Trish Bozeman

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

If you can't find fresh peas, frozen peas are great! Just increase the cook time 1-2 minutes.

If you can't find fresh herbs, dried herbs are great options. Use ⅔ teaspoon dried dill or ⅔ teaspoon dried chives instead of the full amount.

Nutrition