Warm Asparagus and Bacon Toast with Red Pepper-Shal

Name: Warm Asparagus and Bacon Toast with Red Pepper-Shallot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces thin or medium asparagus, trimmed; 4 slices bacon, halved crosswise; 4 (3/4-inch-thick slices) thick-crusted country bread; 2 tablespoons olive oil; 1 clove garlic, minced; 4 slices mozzarella or Monterey Jack; 1/3 cup olive oil; 3 tablespoons sherry vinegar; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup minced fresh chives; 1/4 cup pitted kalamata or black olives, chopped; 3 shallots, thinly sliced; 1 red bell pepper, roasted, peeled, and cut into thin strips

Servings: persons

12 ounces thin or medium asparagus, trimmed
4 slices bacon, halved crosswise
4 (3/4-inch-thick slices) thick-crusted country bread
2 tablespoons olive oil
1 clove garlic, minced
4 slices mozzarella or Monterey Jack
1/3 cup olive oil
3 tablespoons sherry vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh chives
1/4 cup pitted kalamata or black olives, chopped
3 shallots, thinly sliced
1 red bell pepper, roasted, peeled, and cut into thin strips

1
Preheat the oven to 350 degrees.
2
Place the asparagus on a baking sheet in 4 bunches of 4 or 5.
3
Place 2 pieces of bacon over each bunch, forming an X. Bake for about 15 minutes, or until the asparagus is partially cooked.
4
Remove from the oven, leaving the oven on.
5
Lightly toast the bread in the oven.
6
In a small bowl, combine the oil and garlic and brush on the bread.
7
Transfer each bundle of asparagus and bacon to a slice of bread and top with a slice of cheese.
8
Place on the baking sheet and bake for an additional 3 to 5 minutes, or until the cheese is melted.
9
To serve, spoon 1/4 of the vinaigrette on each of 4 plates.
10
Place a warm toast on each pool vinaigrette.
11
To make the vinaigrette: In a medium bowl, whisk together the oil, vinegar, salt, and pepper.
12
Stir in the chives, olives, shallots, and bell pepper; set aside.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces thin or medium asparagus, trimmed, 4 slices bacon, halved crosswise, 4 (3/4-inch-thick slices) thick-crusted country bread, 2 tablespoons olive oil, and more.

Yes, Warm Asparagus and Bacon Toast with Red Pepper-Shallot Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Asparagus and Bacon Toast with Red Pepper-Shallot Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions