Asparagus and Prosciutto Crostini with Fonduta


  • 1 tablespoon unsalted butter
  • 1/4 pound Italian Fontina cheese,* rind discarded, cut into 1/4-inch dice (3/4 cup)
  • 1/2 cup milk
  • 2 large egg yolks

    • four 1/2-inch-thick slices from a large round crusty loaf of bread (about 8 to 9 inches across)
    • 1 large garlic clove, halved crosswise
    • 2 tablespoons extra-virgin olive oil
    • 1/4 pound thinly sliced prosciutto
    • 1 pound thin asparagus, trimmed and lower 2 inches of stalks peeled


    Fontina Cheese Is Available At Cheese Shops And Some Supermarkets.

    Epicurious Favicon Epicurious
    View Full Recipe

    Found Country:US image description
    Back to top