Bruschetta is one of my all time favourite sandwiches as it doesn’t need much to make it memorable.
It’s usually quite a simple creation of only a handful of ingredients, and it never fails to please.
This variation uses grilled baby asparagus, goats cheese and a little fresh thyme for a tasty autumnal brunch or antipasto dish.
I always use Meredith Valley goats cheese. It has the most beautiful creamy texture and comes in a jar of deliciously fragrant oil, infused with black peppercorns and thyme, I later use the oil in cooking. It’s easy to find at most delicatessens and it’s sold in Woolworths from time to time.
bruschetta with baby asparagus and marinated goats feta
2 slices of sourdough
1T olive oil, plus extra to finish
1 garlic clove
15-20 baby asparagus spears
30g marinated goats feta
1/2t fresh thyme leaves
sea salt and black pepper
Turn on griddle pan to high heat.
Drizzle bread with 1T olive oil and grill on each side until nicely charred. Remove from heat.
Leaving the griddle pan on, throw in baby asparagus spears, cook for 5 minutes until or softened and greener in colour.
Now rub charred sourdough vigorously with a glove of garlic.
Onto charred sourdough, arrange cooked baby asparagus spears.
Crumble over the marinate goats feta.
Sprinkle fresh thyme leaves on top.
Season well and finish with a drizzle of olive oil.
With some warmed kalamata olives, a few marinated artichoke hearts and a glass of white wine… and then another glass of white wine.