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 slices  of prosciutto Aged balsamic vinegar for drizzling


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