Ingredients
8 slices sourdough
2 bunches asparagus, ends removed, stalks cut in half
250g ricotta
½ jar Beerenberg Caramelised Onion
salt and pepper
Dill, to garnish
Directions
Preheat the barbecue to high. Place the sourdough slices on the grill and cook until toasted on each side. Place the asparagus on the grill and cook for 2 minutes without turning the asparagus.
To serve, place the toasted sourdough on a serving board and spread with ricotta. Dollop the Beerenberg Caramelised Onion onto each bruschetta topped with a pinch of salt and pepper, asparagus spears, and dill. Makes 8 bruschetta.
