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)
Heat grill or broiler. Grill bread slices until golden on both sides. Rub one side with garlic; brush lightly with oil.
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.
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.
Bake until cheese has melted, about 10 minutes. Remove from oven, and drizzle with truffle oil, if using.