Asparagus & Ricotta Bruschetta

‚ 12 asparagus spears.

‚ Olive oil.

‚ Salt and pepper.

‚ 1 French baguette.

‚ 2 cloves of garlic.

‚ 250g ricotta cheese.

‚ 4 ripe tomatoes, chopped.

‚ 2 shallots, diced.

‚ 1 lemon.

1. Place the asparagus in a swiss roll tin, drizzle 1tbsp olive oil, then season with salt and pepper.

2. Grill for 5 mins, shaking the tin halfway through. Once charred slightly, set aside to cool, then cut into thin slices diagonally.


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Brush both sides of the baguette with oil. Grill, remove, then rub with garlic.

4. Mix the ricotta, tomatoes and shallots and season. Spoon on to the bread with the asparagus. Squeeze over lemon, then serve.

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