New This Month

Bruschetta with Fontina and Asparagus

Toast topped with asparagus and two types of cheese makes for a rustic appetizer; truffle oil adds a luxurious note.

  • Servings: 10

Source: Martha Stewart Living, March 2003


  • 1 loaf country bread (about 3/4 pound), sliced into 10 1/4-inch-thick slices
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil
  • Coarse salt
  • 1 1/2 large bunches (about 1 1/4 pounds) asparagus, tough ends trimmed
  • 8 ounces fontina or Monterey Jack cheese, grated on the large holes of a box grater (about 2 cups)
  • 2 ounces Parmesan cheese, grated on the small holes of a box grater (about 1/4 cup)
  • 2 tablespoons truffle oil (optional)


  1. Heat grill or broiler. Grill bread slices until golden on both sides. Rub one side with garlic; brush lightly with oil.

  2. Preheat oven to 350 degrees. Bring a large saucepan of water to a boil over high heat; add salt generously. Add asparagus, and cook until tender, about 3 minutes. Drain asparagus, and set aside.

  3. Place toasted bread on a baking sheet, and sprinkle fontina evenly over slices. Arrange about 3 to 4 asparagus spears on top of each. Sprinkle Parmesan over asparagus, dividing evenly.

  4. Bake until cheese has melted, about 10 minutes. Remove from oven, and drizzle with truffle oil, if using.

Cook's Notes

Truffle oil can be found at most gourmet shops.

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