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Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette


Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette Recipe

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
Directions:
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