Raisin toasts with cheese, beetroot and asparagus

Name: Raisin toasts with cheese, beetroot and asparagus
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 6.00 beetroot baby, parboiled, peeled and halved; 12.00 asparagus blanched; 15.00 ml fresh chillies 573; 5.00 ml sugar; 250.00 g cream cheese; 6.00 raisin bread sliced, toasted

6 servings

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Starch

By Food24 November 03 2009

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Ingredients (6)

6.00	beetroot — baby, parboiled, peeled and halved
12.00	asparagus — blanched
15.00 ml	fresh chillies — 573
5.00 ml	sugar
250.00 g	cream cheese
6.00	raisin bread — sliced, toasted

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Method:

Preheat grill until hot, place beetroot and asparagus in an ovenproof dish, drizzle with olive oil and sprinkle sugar over beetroot. Grill until vegetables are bubbling.
Spread cream cheese on warm raisin bread toasts, top with beetroot and asparagus. Serve with pepper.