Bruschetta with Fontina and Asparagus

  • Yield: Serves 10
Bruschetta with Fontina and Asparagus

Source: Martha Stewart Living, March 2003


  • 1 loaf country bread (about 1 pound), sliced into 8- to 10 1/2-inch-thick slices
  • 1 clove garlic, peeled and halved
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1 large bunch (about 30 spears) pencil asparagus, tough ends trimmed
  • 8 ounces fontina or Monterey Jack cheese, grated on the large holes of a box grater (about 2 cups)
  • 1 ounce Parmesan cheese, grated on the small holes of a box grater (about 1/2 cup)


  1. Preheat a grill. Grill bread slices until golden on both sides. Rub one side with garlic; brush lightly with oil. Place in a single layer on a baking sheet.

  2. Preheat a broiler. Bring a large saucepan of water to a boil over high heat; add a generous amount of salt. Add asparagus, and cook until tender, 3 to 5 minutes, depending on the thickness of the spears. Drain asparagus, and set aside.

  3. Combine fontina and Parmesan in a bowl. Sprinkle two-thirds of the cheese evenly over slices. Arrange about 3 asparagus spears on top of each. Sprinkle remaining cheese over asparagus, dividing evenly. Season with salt and pepper.

  4. Broil until cheese has melted, 1 to 2 minutes. Serve immediately.


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