Tomato and Asparagus Bruschetta
Rosemary sourdough brushed with olive oil and topped with fresh tomatoes and cheese. An impressive starter or canape.
Prep:
10-15mins
Cook:
5mins
Serves:
6-8
Ingredients
Wild Wheat Rosemary Sourdough
1-2 cloves of Garlic
2 tablespoons olive oil
Heirloom Tomatoes
Clevedon Buffalo Thyme and Roast Garlic Marinated Cheese
Asparagus
Fresh thyme
Salt and pepper, to season
Method
Slice sourdough into how many slices you need, then toast
Brush one side with olive oil, and rub with cut garlic. Blanch asparagus in hot water
Top bread with sliced heirloom tomatoes, crumbled marinated cheese, asparagus, and a sprig of thyme
Season with salt and pepper and drizzle with extra oil from the cheese jar