Black Combe Ham, Asparagus & Feta Bruschetta
2 ciabatta rolls
70g Black Combe Ham
1 bunch asparagus, trimmed
- Bring a pot of water to the boil and blanch the asparagus for 3-4 minutes. Drain and put to one side.
- Slice the ciabatta into quarters and lightly toast.
- Ruffle two slices of ham onto each piece of ciabatta. Cut the asparagus in half and add.
- Top with crumbled feta cheese to finish.