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Grilled Asparagus Bruschetta

Savory prosciutto, creamy cheese and grilled asparagus make a simple but delicious bruschetta. If you can find Teleme, a quintessential California soft cheese, so much the better.

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  • Servings: 10

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  • 10 medium asparagus spears, trimmed to 6-inch lengths
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • Ten 1/2-inch-thick diagonal slices cut from a large baguette
  • 3/4 cup fresh ricotta cheese or 5 ounces Teleme cheese
  • 10 thin slices of prosciutto


  1. Heat a grill pan or cast-iron skillet. Brush the asparagus with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until crisp-tender and blackened in spots, about 8 minutes. Transfer to a work surface and halve them crosswise.
  2. Brush the bread slices on both sides with olive oil and grill over moderate heat until golden, about 1 minute per side.
  3. Spread the cheese on the toasts and cover with the prosciutto. Cross 2 asparagus halves on top of each bruschetta, season with pepper and serve immediately.

Make Ahead

The toasts and asparagus can stand at room temperature for up to 8 hours. Rewarm the toasts before proceeding to Step 3.

Contributed By Published May 1997

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