I realized that April was fast coming to a close, and that means that National Grilled Cheese Month is almost over. Yikes. Now it would be just wrong to not throw one more grilled cheese into the mix for the month. Well, these are sort of grilled cheese. They are open faced grilled cheese or “Tartines” or frankly, they could just be crostini.
No matter what they are amazing and they can be served in all different kinds of ways. Like as-is for lunch, or served on top of an arugula salad (like I had for dinner last night when Pete was out of town). Or Served cut in half like this for appetizers. Or heaven help me, served with a runny poached egg for breakfast or brunch (like I bet your momma would freak out if you brought her some of this in bed next weekend!!)
No matter what this is one of those very simple almost recipes. It is more like a collection of ingredients that you should feel a little flexibility with. Like I used cambozola cheese (blue streaked brie) but you could use any kind of brie. Or Gouda would be amazing. Even fresh mozzarella would be awesome. (You get the idea)
I think the most important part is the fresh asparagus (it is just so gorgeous this time of year!!) and the salty crispy prosciutto which adds so much flavor and texture. Having said that, These would be just as wonderful vegetarian. I mean, you kind of can’t go wrong with grilled bread, melted cheese and fresh asparagus. It is a brilliant combo.
Heat a grill or grill pan to medium heat.
Reserve 2 tablespoons of the olive oil and drizzle the rest over the bread, oiling both sides of each piece.
Grill the bread on both sides until lightly golden and toasted, then set aside. (Leave the grill or pan on medium heat). Rub each slice of bread on both sides with the raw garlic clove, which will turn into a thin layer of garlic paste on the surface of the bread.
In a heavy skillet, fry the prosciutto over medium-high heat until all of the fat has rendered and the prosciutto is crispy. Set aside.
Cook the asparagus in the prosciutto fat pan and sprinkle with salt and grill until tender on the hot grill or grill pan. About 3-4 minutes.
Layer two ounces of cheese on each slice of bread and cook in same pan for about 1 minute or JUST until the cheese has started to melt. Pile the asparagus on top of the cheese.
Put the prosciutto on top.
Serve sandwiches hot or slice in half and serve as appetizers.
Recipe: Asparagus, Crispy Prosciutto and Brie Grilled Cheese
- 4 large slices rustic bread (such as como)
- 1/8 cup olive oil
- 1 clove garlic
- 8 ounces brie cheese (or some other soft, melty cheese)
- 16 spears asparagus
- kosher salt
- 8 slices prosciutto
- Heat a grill or grill man to medium heat.
- Reserve 2 tablespoons of the olive oil and drizzle the rest over the bread, oiling both sides of each piece.
- Layer two ounces of cheese on each slice of bread and cook in same pan for about 1 minute or JUST until the cheese has started to melt.
- Pile the asparagus on top of the cheese and put the prosciutto on top. Serve sandwiches hot or slice in half and serve as appetizers.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4