Grilled Asparagus, Cherry Tomato & Feta Bruschetta

Vegetarians rejoice! It's Asparagus Season! Although, you don't have to be vegetarian to love this recipe that is great as a first course, or as part of your Easter brunch served with a yummy spring soup!

Grilled Asparagus, Cherry Tomato & Feta Bruschetta

Serve warm as a first course.

Ingredients:

• 12 vine ripened Cherry Tomatoes
• 16 spears Asparagus, trimmed
• 1/4 cup Well Seasoned Olive Oil *
• Sea Salt
• Black Pepper, freshly cracked
• 1 large day old Sourdough loaf, sliced 2cm thick
• 2 large Garlic Cloves
• 200g Macedonian style Feta Cheese, crumbled*
• 1/4 cup Basil Leaves
• *Available from Well Seasoned

Instructions:

1. Toss tomatoes and asparagus with some of the olive oil and season with salt and pepper. Grill over medium high heat until the tomatoes have collapsed and the asparagus is charred and softened but still al dente.
2. Remove from the grill and set aside to rest.
3. Grill 4 slices of the dry bread until well charred on each side. Rub generously with the garlic cloves and drizzle liberally with the olive oil.
4. Divide all of the ingredients evenly among the bruschetta and season well with salt and pepper & another drizzle of olive oil.