Asparagus Bruschetta

1 tub ricotta cheese
Half jar of sundried tomatoes
Half jar pitted black olives
1 lemon zest and juice
Parsley
1 baguette
500g asparagus (steamed)
Mozzarella cheese
Olive oil and balsalmic vinegar

Method

Heat the oven to 200°c.
Combine ricotta, tomatoes, olives, parsley, lemon peel and juice in a food processor.
Slice baguette.
Spread ricotta mixture onto slices.
Top with asparagus and slices of mozzarella. Pop in the oven until mozzarella is bubbling.
Remove and drizzle with oil and vinegar and serve immediately.