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Riesling

goat cheese and asparagus bruschetta

Bruschetta with Warm Goat Cheese, Roasted Asparagus, and Pistachio Pesto

California’s asparagus season is short so it’s a good idea to get your fill while you can. When you crave a change-up from plain steamed or roasted asparagus, try them this way: on top of crunchy toast with warm, creamy goat cheese and a dollop of fragrant pesto. Serve as a hearty appetizer at a dinner party or enjoy for lunch with a green salad. Pair with California Riesling, California rosé or California Sauvignon Blanc. View recipe →