Warm Asparagus and Bacon Toast with Red Pepper-Shallot Vinaigrette Recipe

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.

No additional tips available.

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

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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.

Warm Asparagus and Bacon Toast with Red Pepper-Shallot Vinaigrette

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