Bruschetta with Ricotta and Roasted Cherry Tomatoes - Asparagus Wrapped in Bacon + Menu for 4

ingredients for Bruschetta with Ricotta and Cherry Tomatoes

• 250gr ricotta
• 2 Tbsp chives, finely chopped
• 2 Tbsp dill, finely chopped
• 1 baguette
• olive oil
• 500gr cherry tomatoes
• salt
• pepper

instructions

Cut 20 slices from the baguette and brush them with olive oil.

Bake them in the oven for a few minutes until crispy.

Put cherry tomatoes in a pan lined with parchment paper, drizzle with olive oil, sprinkle with salt, pepper and roast them at 180C for 45 minutes.

Mix ricotta with chives and dill.

Assemble bruschetta by layering each baguette slice with 1 Tbsp ricotta mixture and 1 baked cherry tomato.

  

ingredients for Asparagus Wrapped in Bacon

• 500gr asparagus
• 4 slices bacon
• 1 1/2 Tbsp olive oil
• 1/2 Tbsp sesame oil
• 1 1/2 Tbsp brown sugar
• 1 garlic clove minced
• 2 tsp sesame seeds 

instructions

Preheat oven to 200C.

Cut off the hard ends of the asparagus and wash them under running water.

Divide them in 4 bundles. Wrap each one with a slice of bacon.

In a bowl, mix olive oil, sesame oil, sugar and garlic and brush the asparagus.

Sprinkle with sesame seeds.

Bake for 35-40 minutes until bacon is crispy.

I served these appetizers with delicious Oven Fried Chicken from Evi-The Healthy Cook and Pasta with Shrimps and Mushrooms!