This is a simple, no-fuss recipe that oozes visual appeal with minimal effort; it is light and can also be substituted as a main meal.
- Start by tossing the cherry tomatoes in the olive oil and pop into a preheated oven of 200°C for 10 minutes or until soft and blistered.
- Next, make the whipped feta bruschetta: crumble the feta into the jug of a blender and add the cream cheese (you can also use a stick blender) and blend until smooth. If the mixture struggles to blend, add a little bit of the milk at a time to resemble a smooth spread.
- Rub the toasted ciabatta slices with the cloves of garlic and top with the feta and a few tomatoes. Set aside.
- Make the asparagus by wrapping a piece of bacon around each spear. Heat a pan until very hot and sear the asparagus, so that the bacon becomes crispy. Season with salt and black pepper.
- To assemble: smear the hummus onto the dish of your choice, loosely following the shape of the platter. Arrange the asparagus – leaving some whole and some halved – and the bruschetta on the left-hand side of the hummus smear. Add the olives and pomegranate arils to the blank spaces. Finish with some of the juices left from the roasted tomatoes and a glug of olive oil.