Summary

Ingredients

• 800 g asparaus, reen
• 1 bunch rocket
• 200 g cherry tomato (s)
• 100 g olives, black
• 3 tablespoon balsamic vinegar
• 5 tablespoon olive oil
• salt and pepper
• 4 slices cheese (goat cheese), approx. 1.5 cm thick
• 4 slice / s baguette (s)

Print Recipe Pin Recipe

Instructions

1. Wash the asparagus, peel the lower third and cut off the ends. Cook in boiling salted water for about 10 minutes. Then drain and drain.
2. Wash and sort the rocket. Spin dry and pluck smaller if necessary. Wash and halve the tomatoes.
3. Mix the balsamic vinegar with 4 tablespoons of olive oil, salt and pepper to a salad sauce.
4. Roast the baguette slices in a preheated oven at 220 ° C. Then take it out and place a slice of goat cheese on each of the baguette slices. Drizzle the remaining olive oil over the cheese baguettes and season with pepper.
5. Put it back in the hot oven and bake until the cheese begins to melt.
6. Arrange the rocket with asparagus, tomatoes and olives on plates. Drizzle with the salad sauce and arrange the cheese baguettes on top.