F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Asparagus-Cheese Tartines
© Squire Fox

Asparagus-Cheese Tartines

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST

These open-faced sandwiches with crisp asparagus, prosciutto and three layers of melted cheese are gooey and crunchy.

  1. 12 thin asparagus spears
  2. 1 tablespoon extra-virgin olive oil
  3. 2 large shallots, thinly sliced
  4. Salt and freshly ground pepper
  5. 2 large plum tomatoes, sliced lengthwise 1/4 inch thick
  6. Four 3/4-inch-thick slices of peasant or Pullman sandwich bread
  7. 1/4 cup tapenade
  8. Four 1/8-inch-thick slices each of Italian fontina, fresh mozzarella and Gruyère cheese
  9. 4 very thin slices of prosciutto
  10. Aged balsamic vinegar, for drizzling
  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.

Suggested Pairing

The Gruyère, olives and prosciutto in these Provençal sandwiches are delicious with a crisp Provençal rosé.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.