Bruschetta with fontina and asparagus
Instructions:
- Truffle oil can be found at most gourmet shops.
- 1 loaf (about 3/4 pound) French bread, sliced into 10 1/4-inch-thick slices
- 1 garlic clove, crushed
- 2 tablespoons olive oil
- Coarse salt
- 11/2 large bunches (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 the grill or broiler. Grill the bread slices until golden on both sides. Rub one side of each slice with garlic; brush lightly with oil.
- Preheat the oven to 350F. Bring a large saucepan of water to a boil over high heat; add salt generously. Add the asparagus, and cook until tender, about 3 minutes. Drain the asparagus, and set aside.
- Place the toasted bread on a baking sheet, and sprinkle the fontina evenly over the slices. Arrange 3 to 4 asparagus spears on top of each. Sprinkle the Parmesan over the asparagus, dividing evenly.
- Bake until the cheese has melted, about 10 minutes. Remove from the oven, and drizzle with truffle oil, if using.