Bruschetta with Fontina and Asparagus
- 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)
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.
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.
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.
Broil until cheese has melted, 1 to 2 minutes. Serve immediately.