Asparagus And Prosciutto Crostini With Fonduta Recipe


  • 1 Tbsp. Unsalted butter
  • 1/4 lb Italian Fontina cheese, * rind discarded, cut into 1/4-inchdice (3/4 c.)
  • 1/2 c. Lowfat milk
  • 2 lrg Egg yolks
  •     Four, (1/2-inch-thick) slices from a large round crusty loaf of bread(about 8 to 9 inches across)
  • 1 lrg Garlic clove, halved crosswise
  • 2 Tbsp. Extra-virgin extra virgin olive oil
  • 1/4 lb Thinly sliced prosciutto
  • 1 lb Thin asparagus, trimmed and lower 2 inches of stalkspeeled


Make Fonduta:In A Double Boiler Or Possibly A Metal Bowl Set Over A Pan Of Simmering Water Heat Butter. Add In Fontina And Lowfat Milk And Heat, Stirring With A Whisk, Till Cheese…

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