California Asparagus Bruschetta
Author: California Asparagus Commission
Recipe Type: appetizer
Prep Time:
Cook Time:
Total Time:
Serves: 12
Ingredients
- 1 pound asparagus, ends trimmed and cut into 2 inch pieces
- 8 ounces Gruyere cheese, grated
- 6 ounces good country ham, or 4 ounces Prosciutto, finely chopped or ground in food processor
- 1 (10 oz.) French baguette, cut into ½-inch slices, grilled or toasted
- 3 garlic cloves, peeled and cut in half
- Extra-Virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat broiler.
- Bring a large saute pan of salted water to a boil over high heat.
- Add the asparagus and cook until tender crisp, about 2 minutes.
- Transfer the asparagus to a colander, refresh under cold running water to stop the cooking, and drain well. Set aside.
- In a small bowl, combine the cheese and ham; toss to mix. Set aside.
- Using your fingers to hold the garlic, rub the clove against one side of the toasted bread to flavor the entire surface.
- Drizzle or brush with a bit of the olive oil.
- Arrange the blanched asparagus on the toasts, then divide the cheese and ham topping evenly over the asparagus.
- Season with salt and pepper.
- Place bruschetta on a baking sheet and broil just until the cheese melts and begins to brown, about 1-2 minutes. Keep a careful watch so as not to burn.
- Serve immediately.
Notes
Recipe and photo courtesy of the California Asparagus Commission.
Thanks for stopping by. Here's to great food and good thymes! -