Asparagus-Cheese Tartines |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These open-faced sandwiches with crisp asparagus, prosciutto and three layers of melted cheese are gooey and crunchy. Ingredients:
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 |
Directions:
1. Bring a large skillet of salted water to a boil. Add the asparagus and cook until crisp-tender, 2 minutes. Drain and transfer to a plate. Wipe out the skillet.
2. Add the oil and shallots to the skillet, season with salt and pepper and cook over moderate heat until softened, 4 minutes. Transfer the shallots to a plate. Add the tomatoes to the skillet, season with salt and pepper and cook over moderately high heat until lightly browned on one side, 2 minutes; transfer to the plate with the shallots.
3. Preheat the broiler. Arrange the bread on a baking sheet; toast in the broiler 3 inches from the heat, turning once, 2 minutes.
4. Spread the toasts with the tapenade and top with the shallots, fontina and mozzarella. Broil the tartines 3 inches from the heat for 1 minute, until the cheese has melted. Top the tartines with the asparagus and drape with the Gruyère. Broil the tartines for 1 minute longer, until the Gruyère has melted. Top the tartines with the tomatoes and prosciutto, drizzle with the vinegar and serve.
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