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Toasted bread with goat's cheese, asparagus and oven-roasted tomatoes

These delicious rolls are ideal as a springtime starter, a small main course or on the brunch table.
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Cook Time 1 hour
Servings: 4 sclices of bread
Course: Appetizer
Cuisine: International
Ingredients Method Notes

Ingredients
  

For the goat's cheese spread
  • 100 ml whipped cream
  • a littlebit of lemon peel
  • 70 g fresh goat cheese
  • Salt, coarsely ground pepper
For bread and vegetables
  • 4 slices wholemeal or mixed grain bread
  • 250 g green asparagus
  • 150 g cherry tomatoes
  • 3 cloves garlic
  • Olive oil, salt, pepper, lemon zest

Method
 

  1. Preheat the oven to 160°C top/bottom heat.
  2. Peel and halve the garlic cloves, then rub them over the bread slices. Next, brush the bread slices with olive oil.
  3. Finely chop the halved garlic cloves and place them in an ovenproof dish with the tomatoes. Drizzle with olive oil and mix together.
  4. Line a baking tray with baking paper. Place the bread on it and put the bowl with the tomatoes next to it. Place in the oven.
    Remove the bread slices after about 10 minutes, when they are crispy. Fry the tomatoes for about 25 minutes, then remove and leave to cool.
  5. Heat oil in a pan. Cut off the ends of the green asparagus and halve the spears. Fry in the pan until browned.
    Then set aside and allow to cool.
  6. For the goat's cheese spread, first whip the cream until very soft and creamy, then add the remaining ingredients and mix together. Season to taste with salt and pepper.
  7. Spread the spread thickly onto the cooled bread slices.
    Top with the cooled (!) vegetables. (If warm vegetables are placed on the spread, it will liquefy.)
    Sprinkle with grated lemon zest, salt and freshly ground pepper, then serve.

Notes

A little finely grated Parmesan cheese also goes well on the toast at the end.