Ingredients Jump to Instructions ↓

  1. 12 oz 340g Thin or medium asparagus - trimmed

  2. 4 Bacon - halved crosswise

  3. 4 Thick-crusted country bread,

  4. 3/4" thk

  5. 2 tablespoons 30ml Olive oil

  6. 1 Garlic clove - minced

  7. 4 Mozzarella or Monterey Jack Red Pepper Shallot Vinaigrette

  8. 1/3 cup 78ml Olive oil

  9. 3 tablespoons 45ml Sherry vinegar

  10. 3/4 teaspoon 3.8ml Salt

  11. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  12. 1/4 cup 23g / 0.8oz Minced fresh chives

  13. 1/4 cup 36g / 1 1/3oz Pitted kalamata or black olives - chopped

  14. 3 Shallots - thinly sliced

  15. 1 Red bell pepper - roasted, peeled, And cut into thin strips

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. Place the asparagus on a baking sheet in 4 bunches of 4 or 5. Place 2 pieces of bacon over each bunch, forming an X. Bake for about 15 minutes, or until the asparagus is partially cooked. Remove from the oven, leaving the oven on. Lightly toast the bread in the oven. In a small bowl, combine the oil and garlic and brush on the bread. Transfer each bundle of asparagus and bacon to a slice of bread and top with a slice of cheese. Place on the baking sheet and bake for an additional 3 to 5 minutes, or until the cheese is melted. To serve, spoon 1/4 of the Red Pepper-Shallot Vinaigrette on each of 4 plates. Place a warm toast on each pool vinaigrette. Red Pepper-Shallot Vinaigrette: In a medium bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the chives, olives, shallots, and bell pepper; set aside. This recipe yields 4 appetizer servings.


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