Bruschetta with Fontina and Asparagus
Ingredients
- 1 loaf country bread (about 3/4 pound), sliced into 10 1/4-inch-thick slices
- 1 clove garlic, crushed
- 2 tablespoons olive oil
- Coarse salt
- 1 1/2 large bunches (about 1 1/4 pounds) asparagus, tough ends trimmed
- 8 ounces fontina or Monterey Jack cheese, grated on the large holes of a box grater (about 2 cups)
- 2 ounces Parmesan cheese, grated on the small holes of a box grater (about 1/4 cup)
- 2 tablespoons truffle oil (optional)
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