Grilled Bruschetta With Asparagus And Parmesan Cheese
This recipe showcases the delightful combination of crunchy ciabatta bread, tender asparagus, and gooey melted cheese. With a touch of garlic and olive oil, each bite is bursting with flavor. Perfect for a quick and delicious lunch or appetizer, this dish is sure to impress your guests and satisfy your cravings.
— Constant Cookbook
Ingredients
- 1 loaf ciabatta bread, sliced into 1/2-inch-thick slices
- 1 garlic clove, peeled and halved
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 30 thin asparagus spears, tough ends trimmed
- 6 ounces Monterey Jack cheese, grated
- 2 ounces Parmesan cheese
Instructions
- Grill bread slices over medium high heat until golden brown on both sides. Rub one side of the bread with garlic; brush lightly with oil. Place in a single layer on a baking sheet.
- Preheat broiler. Bring a large saucepan of water to a boil over high heat; add a generous pinch of salt. Add the asparagus and cook until tender, 3 to 5 minutes. Drain the asparagus and set aside.
- Combine the Monterey Jack and Parmesan in a bowl. Sprinkle two-thirds of the cheese evenly over the ciabatta slices. Arrange 3 asparagus spears on top of each slice. Sprinkle the remaining cheese over the asparagus, dividing evenly. Season with salt and pepper.
- Broil until the cheese has melted, 1 to 2 minutes. Remove from the oven and cut in half.
- Serve warm.
Cook Time
0M
Prep Time
PT0M
Yield
10
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