Asparagus, feta and chilli bruschetta

Asparagus, feta and chilli bruschetta

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  • 4
  • Easy
  • Fat conscious
  • 20 minutes
  • 10 minutes
  • Buitenverwachting Sauvignon Blanc 2011


  • 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

Cooking Instructions

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.

Liezel Norval-Kruger Recipe by: Liezel Norval-Kruger
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