Tomato and Asparagus Bruschetta
Millet sourdough brushed with olive oil and topped with fresh tomatoes and cheese. An impressive starter or canape.
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.
Wild Wheat Millet Sourdough
1-2 cloves of Garlic
2 tablespoons olive oil
Clevedon Buffalo Thyme and Roast Garlic Marinated Cheese
Salt and pepper, to season