Asparagus-Cheese Tartines

Name: Asparagus-Cheese Tartines
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 servings Aged balsamic vinegar, for drizzling; 12 thin asparagus spears; 4 inches thick slices each of Italian fontina, fresh mozzarella and Gruyère cheese; 1 Tbsp extra-virgin olive oil; 2 plum tomatoes, sliced lengthwise 1/4 inch thick; 4 slices very thin slices of prosciutto; 4 servings Salt and freshly ground pepper; 2 shallots, thinly sliced; 5 inches thick slices of peasant or Pullman sandwich bread; 59 milliliters tapenade

The recipe Asparagus-Cheese Tartines could satisfy your Mediterranean craving in around 45 minutes. This recipe serves 4. One portion of this dish contains approximately 7g of protein, 12g of fat, and a total of 171 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of shallots, asparagus spears, prosciutto, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a rather inexpensive hor d'oeuvre.

Instructions

Bring a large skillet of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add the asparagus and cook until crisp-tender, 2 minutes.

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Asparagus

Drain and transfer to a plate. Wipe out the skillet.

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Frying Pan

Add the oil and shallots to the skillet, season with salt and pepper and cook over moderate heat until softened, 4 minutes.

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Salt And Pepper

Shallot

Cooking Oil

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Frying Pan

Transfer the shallots to a plate.

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Shallot

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.

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Salt And Pepper

Shallot

Tomato

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Frying Pan

Preheat the broiler. Arrange the bread on a baking sheet; toast in the broiler 3 inches from the heat, turning once, 2 minutes.

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Bread

Toast

Equipment you will use

Baking Sheet

Broiler

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 Gruyre. Broil the tartines for 1 minute longer, until the Gruyre has melted. Top the tartines with the tomatoes and prosciutto, drizzle with the vinegar and serve.

Ingredients you will need

Mozzarella