Summer Sausage and Asparagus on Toast

Summer Sausage and Asparagus on Toast

Creamy herbed goat cheese spread, dry summer sausage and garlicky roasted asparagus are the perfect topping for a fat slice of toasted boule – it’s the perfect easy brunch.




10 Mins

Cook Time

10 Mins



1 lb asparagus, trimmed

1 tbsp extra-virgin olive oil

¼ tsp each salt and pepper

2 cloves garlic, minced

¼ cup softened cream cheese

¼ cup soft goat cheese

1 tbsp chopped fresh chives

1 tsp minced fresh thyme

4 slices sourdough boule, toasted

16 slices Schneiders Dry Summer Sausage


In roasting pan or on rimmed baking sheet toss together asparagus, oil, salt and pepper until coated. Roast in 450°F oven, tossing once, until tender-crisp and starting to brown, about 10 minutes, sprinkling with garlic and tossing in last 2 minutes of cooking.

Meanwhile, stir together cheeses, chives and thyme until smooth. Spread onto toast. Top with summer sausage and asparagus mixture.

Tips: Serve with a fresh butter lettuce and Belgian endive salad with sweet onions and radishes, tossed with your favourite vinaigrette.

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