Name: Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette
Cook time: 25 minutes
Total time: 45 minutes
Yield: Makes 8 servings
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

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Asparagus Goat Cheese Bruschetta with Porcini VinaigretteChris Gentile, <em>Gourmet Live</em>

Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the toast and asparagus cut easily. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

Cooks' notes:

•Porcini vinaigrette can be made 1 day ahead and kept at room temperature, covered.
•Asparagus can be cooked 1 day ahead and kept chilled in a sealable plastic bag between towels. Bring to room temperature before serving.
•Goat cheese mixture can be made 1 day ahead kept covered and chilled. Bring to room temperature before using.
•Bread can be toasted 2 hours ahead and spread with cheese mixture up to 1 hour before serving.

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