Recipe courtesy of Cory Schreiber
Show: Cooking Live
Save Recipe Print
Total:
50 min
Prep:
25 min
Cook:
25 min
Yield:
4 appetizer servings

Ingredients

Red Pepper-Shallot Vinaigrette:

Directions

Preheat the oven to 350 degrees. Place the asparagus on a baking sheet in 4 bunches of 4 or 5. Place 2 pieces of bacon over each bunch, forming an X. Bake for about 15 minutes, or until the asparagus is partially cooked. Remove from the oven, leaving the oven on.

Lightly toast the bread in the oven. In a small bowl, combine the oil and garlic and brush on the bread. Transfer each bundle of asparagus and bacon to a slice of bread and top with a slice of cheese. Place on the baking sheet and bake for an additional 3 to 5 minutes, or until the cheese is melted.

To serve, spoon 1/4 of the vinaigrette on each of 4 plates. Place a warm toast on each pool vinaigrette.

Red Pepper-Shallot Vinaigrette:

To make the vinaigrette: In a medium bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the chives, olives, shallots, and bell pepper; set aside.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Roasted Asparagus

Recipe courtesy of Ina Garten

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

French Toast

Recipe courtesy of Robert Irvine

Warm Arugula Vichyssois

Recipe courtesy of Giada De Laurentiis

Avocado Toasts

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword