WARM ASPARAGUS AND BACON TOAST WITH RED PEPPER SHALLOT VINAIGRETTE

By gaster16

Ingredients

• Red Pepper-Shallot Vinaigrette:
• 12 oz. asparagus trimmed
• 4 slices bacon halved crosswise
• 4 (3/4” 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 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

Preparation

Step 1

Preheat oven to 350 degrees. Place asparagus on baking sheet in 4 bundles of 4 or 5. Place 2 pieces of bacon over each bunch, forming an X. Bake for 15 minutes or until asparagus is partially cooked. Remove from oven, leaving oven on.
Lightly toast bread in oven. In small bowl combine oil and garlic and brush on bread. Transfer each bundle to a slice of bread and top with slice of cheese. Place on baking sheet and bake for an additional 3-5 minutes or until cheese is melted. To serve spoon 1/4 of vinaigrette on each of 4 plates. Place warm toast on each pool of vinaigrette.

Red Pepper-Shallot Vinaigrette:

In medium bowl whisk together the oil, vinegar, salt and pepper. Stir in chives, olives, shallots, and bell pepper, set aside.







Red Pepper-Shallot Vinaigrette: 1/3 cup olive oil, 3 tablespoons sherry vinegar, 3/4 teaspoon salt, 1/4 teaspoon 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.