Asparagus and Goats Cheese Truffle Toasts

A tasty treat with lovely texture contrasts for a special snack, starter or light meal.

			  Asparagus and Goats Cheese Truffle Toasts

Serves: 4

Cooking time: 15-20 minutes


  • 2 small fresh beetroot
  • 1 bunch fresh asparagus, woody ends removed
  • 4 slices flatbread or pita
  • 100g spreadable goats cheese
  • 2 tablespoons fresh walnuts, roughly chopped
  • Truffle oil
  • Watercress or seasonal herbs


  1. Place the beetroot into a baking paper lined steaming basket, and cook for 15 minutes. Add the asparagus and cook for an extra 2-3 minutes.
  2. Spread the flatbread (or pita) with the goats cheese and cook under a hot grill until golden. Top with the prepared sliced beetroot, asparagus and walnuts.
  3. Season with salt and pepper, drizzle with truffle oil and sprinkle with fresh herbs.

Recipe provided by the Australian Asparagus Council

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