roasted tomato and asparagus sarnie
1 x punnet cherry tomatoes, halved
1 x bunch asparagus spears, trimmed
8 slices whole meal sourdough bread, toasted
80g goats cheese or ricotta cheese
Preheat oven to 200C. Line a baking tray with baking paper.
Place cherry tomatoes cut side up and asparagus on tray. Roast for 15-20 minutes.
Spread goat’s cheese or ricotta evenly on 4 slices of toast. Top with tomatoes or asparagus and sandwich with another piece of toast.
p.s. you can roast any seasonal vegetable for sandwich fillings; sweet potato, red capsicum, and pumpkin are also delicious!