Ingredients Jump to Instructions ↓

  1. 1 loaf ciabatta bread, sliced into 1/2-inch-thick slices

  2. 1 garlic clove, peeled and halved

  3. 2 tablespoons extra-virgin olive oil

  4. Coarse salt and freshly ground pepper

  5. 30 thin asparagus spears, tough ends trimmed

  6. 6 ounces Monterey Jack cheese, grated

  7. 2 ounces Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Broil until the cheese has melted, 1 to 2 minutes. Remove from the oven and cut in half.

  5. Serve warm.


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