Asparagus & Goat's Cheese Bruschette

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Place the ciabatta slices on a baking tray and drizzle over a little olive oil. Turn the ciabatta slices to lightly coat both sides in the oil. Slide into the oven and bake for 20 mins, till golden brown and crisp. Turn the halfway through baking to ensure they brown evenly.

2. Meanwhile, scoop the goat's cheese and crème fraîche into a mixing bowl. Add a pinch of salt and pepper. Beat together till smooth and creamy.

3. Gently bend the asparagus spears to snap off the woody part – they will bend in the right place. Quarter the tender asparagus tips lengthways to make long, thin lengths. Finely grate the zest from the lemon and set aside.

4. In a separate bowl, pour in ½ tbsp olive oil and add ½ tbsp fresh lemon juice and a pinch of salt and pepper. Whisk together, then add the asapragus tips and turn to lightly coat in the dressing.

5. When the ciabatta slices are crisp and golden, pop them on a serving plate or board. Top each ciabatta with 1-2 tsp of the goat's cheese mix and swirl to cover the ciabatta. Drizzle over a little pesto. Lay the asparagus tips on top and garnish with a sprinkle of lemon zest. Serve straight away, drizzled with a little extra olive oil if liked.