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Watercress and goat's cheese crostini with asparagus

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetiser
Servings: 25 pieces
Author: Becca Heyes


  • ~ 25 spears of asparagus, tips only (or fewer whole spears)
  • 1 tbsp olive oil
  • Salt
  • Black pepper
  • 20 g watercress (~ 1 cup) - plus a little more for garnish
  • 50 g soft goat's cheese (~ 2tbsp)
  • ~25 bite-sized crostini
  • 3 radishes, thinly sliced


  • Heat the oven to 190°C (Gas Mark 5 / 375°F). Toss the asparagus in the olive oil with some salt and pepper, and spread it out on a baking tray. Roast for around 20 minutes, until tender. Set aside.
  • Meanwhile, add the watercress to a mini food processor, and blitz until well chopped. Add the goat's cheese, and blitz again until a smooth spread is formed. Season to taste.
  • Spread each crostini with a little of the goat's cheese spread, and top with a piece of asparagus, a very thin slice of radish, and a few small watercress leaves to garnish.
  • Serve lightly chilled.