Tomato, goat cheese, and asparagus bread with onion and chili topping

Ingredients for 2 servings:

• 4 slices of bread of your choice, preferably rye bread
• 2 large tomatoes
• 1 roll(s) goat cheese, approx. 250 g
• 8 stalk(s) asparagus, green
• salt and pepper
• Spice mix, Italian
• olive oil
• 1 m.-sized onion(s)
• ½ red chili pepper(s)
• Cream of balsamic vinegar
• Melfor vinegar
• 2 spring onions for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Wash and slice the tomatoes. Slice the goat cheese. Arrange the tomatoes on the bread slices and place the goat cheese on top. Place the bread slices in the oven at 180°C fan-assisted oven until the goat cheese is lightly browned. This takes about 15 minutes. In the meantime, wash the asparagus. Snap off the ends and fry the stalks in a pan with olive oil, salt, pepper, and spices until the asparagus is firm to the bite. For the onion topping, dice the onion and place it in a bowl. Add the balsamic vinegar and Melfor vinegar. Don’t use too much vinegar to onion. Halve the chili pepper, remove the seeds, cut into small cubes, and add to the onion and vinegar mixture. Wash and slice the spring onions for garnish. Finally, arrange everything on plates and garnish.