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.Plus: More Appetizer Recipes and Tips
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.
Brush the bread slices on both sides with olive oil and grill over moderate heat until golden, about 1 minute per side.
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.
The toasts and asparagus can stand at room temperature for up to 8 hours. Rewarm the toasts before proceeding to Step 3.