ingredients

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

method

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!