For the feta bruschetta: 250 g cherry tomatoes, 2 tbsp olive oil, 300 g feta, 230 g cream cheese, ½ cup milk, 2 cloves garlic, ciabatta
For the asparagus: 12 blanched asparagus spears, 12 pieces of streaky bacon, olive oil, salt and freshly ground black pepper
For the garnish: 1 cup of ready-made hummus, 150 g olives, pomegranate seeds (or other fresh seasonal fruit such as figs), pepper to taste.
Start by tossing the cherry tomatoes in olive oil and soften in a preheated oven at 200 °C for 10 minutes. Then prepare the feta bruschetta by first crumbling the feta and then blending it with the cream cheese in a mixer. Combine both ingredients until you get a smooth mixture. If the mixture is difficult to blend, add a little milk gradually to make a smooth spread.
Slice the ciabatta and toast them in a pan. Then rub the toasted ciabatta slices with the garlic cloves, top with the feta and cream cheese mixture and a few of the prepared cherry tomatoes.
Set everything aside and prepare the asparagus by wrapping a piece of bacon around each spear. Heat a frying pan very hot and fry the asparagus so that the bacon becomes crispy. Season with salt and black pepper.
To serve, spread the hummus evenly on a serving plate. Place the asparagus-bacon rolls and the topped bruschetta bites on top of the hummus. Place the olives, the remaining cherry tomatoes and the pomegranate seeds on the serving plate. Optionally, drizzle with a little juice from the roasted tomatoes and a drizzle of olive oil.
Our Wine recommendation:
Balanced and with a fresh, long-lasting character, the Warwick The First Lady Sauvignon Blanc 2020 not only convinces on the palate, but also goes perfectly with light dishes. The Warwick The First Lady Rosé 2020 develops great aromas of strawberry and raspberry and matches perfectly with salads and small starters such as ham and tomatoes. The slightly more complex Warwick Professor Black 2018, on the other hand, is a great companion to asparagus and fish dishes with its creamy texture herbal aromas.