Grilled Bruschetta with Asparagus and Parmesan Cheese
- 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
- This recipe is vegetarian
- Produce
- Asparagus spears, thin (30)
- Cooking & Baking
- Garlic clove (1)
- Olive oil, extra-virgin (2 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
- Bread & Baked Goods
- Ciabatta bread (1 loaf)
- Dairy
- Monterey jack cheese, grated (6 ounces)
- Parmesan cheese (2 ounces)
Preparation
Read recipe preparation on steamykitchen.com
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Published May 22, 2011 (1 year ago).
45 people saved this recipe.
