Warm Asparagus And Bacon Toast, Red Pepper-Shallot Vinaigret

Recipe Ingredients

12 oz	340g	Thin or medium asparagus - trimmed
4		Bacon - halved crosswise
4		Thick-crusted country bread, 3/4" thk
2 tablespoons	30ml	Olive oil
1		Garlic clove - minced
4		Mozzarella or Monterey Jack
		Red Pepper Shallot Vinaigrette
1/3 cup	78ml	Olive oil
3 tablespoons	45ml	Sherry vinegar
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	23g / 0.8oz	Minced fresh chives
1/4 cup	36g / 1.3oz	Pitted kalamata or black olives - chopped
3		Shallots - thinly sliced
1		Red bell pepper - roasted, peeled,
		And cut into thin strips

Recipe Instructions

Preheat the oven to 350 degrees. Place the asparagus on a baking sheet in 4 bunches of 4 or 5. Place 2 pieces of bacon over each bunch, forming an X. Bake for about 15 minutes, or until the asparagus is partially cooked. Remove from the oven, leaving the oven on.

Lightly toast the bread in the oven. In a small bowl, combine the oil and garlic and brush on the bread. Transfer each bundle of asparagus and bacon to a slice of bread and top with a slice of cheese. Place on the baking sheet and bake for an additional 3 to 5 minutes, or until the cheese is melted.

To serve, spoon 1/4 of the Red Pepper-Shallot Vinaigrette on each of 4 plates. Place a warm toast on each pool vinaigrette.

Red Pepper-Shallot Vinaigrette: In a medium bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the chives, olives, shallots, and bell pepper; set aside.

This recipe yields 4 appetizer servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9680) - from the TV FOOD - NETWORK

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