Black Combe Ham, Asparagus & Feta Bruschetta

January 29, 2018

Serves: 4

2 ciabatta rolls 
70g Black Combe Ham
1 bunch asparagus, trimmed
35g Feta 


  1. Bring a pot of water to the boil and blanch the asparagus for 3-4 minutes. Drain and put to one side.
  2. Slice the ciabatta into quarters and lightly toast.
  3. Ruffle two slices of ham onto each piece of ciabatta. Cut the asparagus in half and add.
  4. Top with crumbled feta cheese to finish.