Asparagus-cheese Tartines


  • 12 thin asparagus spears
  • 1 tablespoon extra-virgin olive oil
  • 2 large shallots, thinly sliced
  • Salt and freshly ground pepper
  • 2 large plum tomatoes, sliced lengthwise 1/4 inch thick
  • 4 3/4-inch-thick slices of peasant or Pullman sandwich bread
  • 1/4 cup tapenade
  • 4 1/8-inch-thick slices each of Italian fontina, fresh mozzarella and Gruyère cheese
  • 4 very thin slices of prosciutto
  • Aged balsamic vinegar, for drizzling


These Open-faced Sandwiches With Crisp Asparagus, Prosciutto And Three Layers Of Melted Cheese Are Gooey And Crunchy.

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