No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Bruschetta with Fontina and Asparagus

  • yield: Serves 10




  • 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. Step 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. Step 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. Step 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. Step 4

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

Martha Stewart Living, March 2003



Reviews (1)

  • 5 Jan, 2014

    Huge hit, this is our "go to" appetizer for Easter dinner every year.