Truffle oil can be found at most gourmet shops.
Recipe information
Yield
serves 10
Ingredients
1 loaf (about 3/4 pound) French bread, sliced into 10Ā 1/4-inch-thick slices
1 garlic clove, crushed
2 tablespoons olive oil
Coarse salt
1Ā 1/2 large bunches (1Ā 1/4 pounds) asparagus, tough ends trimmed
8 ounces fontina or Monterey Jack cheese, grated on the large holes of a box grater (about 2 cups)
2 ounces Parmesan cheese, grated on the small holes of a box grater (about 1/4 cup)
2 tablespoons truffle oil (optional)
Preparation
Step 1
Heat the grill or broiler. Grill the bread slices until golden on both sides. Rub one side of each slice with garlic; brush lightly with oil.
Step 2
Preheat the oven to 350Ā°F. Bring a large saucepan of water to a boil over high heat; add salt generously. Add the asparagus, and cook until tender, about 3 minutes. Drain the asparagus, and set aside.
Step 3
Place the toasted bread on a baking sheet, and sprinkle the fontina evenly over the slices. Arrange 3 to 4 asparagus spears on top of each. Sprinkle the Parmesan over the asparagus, dividing evenly.
Step 4
Bake until the cheese has melted, about 10 minutes. Remove from the oven, and drizzle with truffle oil, if using.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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