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Asparagus, feta and chilli bruschetta

By Liezel Norval-Kruger

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

200 g asparagus, blanched and refreshed in ice water, then sliced
2 small red chillies, thinly sliced
2 cloves garlic, finely chopped
1 T chives, chopped
1 t lemon zest
Sea salt and freshly ground black pepper, to taste
1/3 cup extra virgin olive oil
6 to 8 slices sourdough bread, drizzled with olive oil and chargrilled
200 g Danish feta, sliced

Method

Place the asparagus, chilli, garlic, chives, lemon zest, salt, pepper and oil in a bowl and mix to combine.

Top the bread with slices of feta and the asparagus mixture to serve.

Cook’s note: Try a different version by substituting the asparagus with thinly sliced raw baby marrow or halved cherry tomatoes.