Main Meals

Asparagus, feta and chilli bruschetta

20 minutes
10 minutes
Wine/Spirit Pairing
Buitenverwachting Sauvignon Blanc 2011

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  • 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

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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