Raisin toasts with cheese, beetroot and asparagus

Recipe from: 11/24/1999 12:00:00 AM
Ingredients 6
Servings 6
Time

Ingredients

  • 6
    baby beetroot, parboiled, peeled and halved
  • 12
    asparagus spears, blanched
  • 15
    ml
    olive oil
  • 5
    ml
    sugar
  • 250
    g
    good-quality cream cheese
  • 6
    slices raisin bread, toasted mill black pepper
 

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.
 

Read more on: starch  |  grill
 

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