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Grilled Bruschetta with Asparagus and Parmesan Cheese

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    Source: www.steamykitchen.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, E
    MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

    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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