Bruschetta With Fontina And Asparagus Food

FONTINA ASPARAGUS TART

Steps:

• Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.

ASPARAGUS-PROSCIUTTO BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Toss halved asparagus spears with olive oil, salt and pepper on a baking sheet. Roast at 450 degrees F until slightly crisp, 7 minutes. Spread softened butter on the toast rounds. Top with sliced prosciutto and the roasted asparagus.

ASPARAGUS BRUSCHETTA

Steps:

• Steam asparagus for 3 minutes, immediately plunge into icewater.
• When cool, drain well, pat dry with paper towels.
• Cut asparagus in half diagonally.
• Place in a medium size bowl.
• Drizzle with oil, then sprinkle with salt and pepper.
• Mix well.
• In a small bowl, stir cheese with herbs.
• Spread over baguette slices.
• Top each with asparagus spears.
• Garnish with lemon zest.

BRUSCHETTA WITH FONTINA AND ASPARAGUS

Steps:

• Heat grill or broiler. Grill bread slices until golden on both sides. Rub one side with garlic; brush lightly with oil.
• Preheat oven to 350 degrees. Bring a large saucepan of water to a boil over high heat; add salt generously. Add asparagus, and cook until tender, about 3 minutes. Drain asparagus, and set aside.
• Place toasted bread on a baking sheet, and sprinkle fontina evenly over slices. Arrange about 3 to 4 asparagus spears on top of each. Sprinkle Parmesan over asparagus, dividing evenly.
• Bake until cheese has melted, about 10 minutes. Remove from oven, and drizzle with truffle oil, if using.

BRUSCHETTA WITH FONTINA AND GREENS

Steps:

• For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
• For the topping: In a large skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes. Add the remaining spinach and cook until wilted, about 2 minutes. Season with salt, to taste. Using tongs, arrange the spinach on top of the toasts. Sprinkle with cheese and bake for 5 to 8 minutes until the cheese is melted and bubbling. Season with salt and cool for 2 minutes.
• Transfer the bruschetta to a platter and serve.

GRILLED ASPARAGUS BRUSCHETTA

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Toss the trimmed asparagus with the olive oil and some salt and pepper. Grill until lightly charred on each side, but still robust and crunchy, about 5 minutes. When cool enough to handle, cut the asparagus into very thin slices on the bias (diagonal), and set aside.
• Brush both sides of the bread slices with olive oil. Grill the bread on both sides until toasted with nice grill marks. Remove from the grill and immediately rub the slices of bread on one side with the peeled garlic cloves.
• In a medium bowl, mix together the goat cheese, tomatoes and red pepper until well combined. Spread the goat cheese mixture on the grilled bread in an even layer. Divide the asparagus among each slice of bread, layering it on top of the cheese mixture. Cut each slice in half, and serve the bruschetta immediately.

ASPARAGUS AND PROSCIUTTO CROSTINI WITH FONDUTA

Steps:

• Make fonduta:
• In a double boiler or a metal bowl set over a pan of simmering water melt butter. Add Fontina and milk and heat, stirring with a whisk, until cheese begins to melt. Whisk in yolks and cook, stirring constantly with whisk, until smooth and thickened slightly, about 7 minutes.
• Remove pan from heat and remove bowl from pan. Stir sauce 1 minute while water in pan cools slightly. Return bowl to pan and keep sauce warm over hot water (off heat), whisking occasionally to eliminate skin that forms on surface.
• Preheat broiler.
• On a baking sheet toast bread about 3 inches from heat, turning, until golden, about 1 to 2 minutes on each side. Rub tops of crostini with cut side of garlic and brush with oil. Season crostini lightly with salt. Divide crostini among 4 plates and top with prosciutto.
• In a deep 10- to 12-inch skillet bring 1 1/4 inches salted water to a boil and cook asparagus until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain. Divide asparagus among crostini. Pour fonduta over them.

FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA

Steps:

• Preheat the broiler.
• Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend.
• Set aside.
• Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
• Add the asparagus and saute until crisp-tender, about 2 minutes.
• Raise the heat to medium-high.
• Add the tomato and a pinch of salt and saute 2 minutes longer.
• Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set.
• Sprinkle with cheese.
• Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
• Place the skillet under the broiler.
• Broil until the top is set and golden brown on top, about 5 minutes.
• Let the frittata stand 2 minutes.
• Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

SCRAMBLED EGG, PANCETTA, AND FONTINA BRUSCHETTA

Steps:

• In a small skillet, brown the pancetta over medium heat, 5-7 minutes.
• Spoon out excess rendered fat as you go.
• When the pancetta is cooked, transfer to a paper towel-lined plate; set aside.
• Wipe the pan clean with a paper towel; set aside.
• While the pancetta is cooking, lightly toast the baguette slices, either in a preheated panini grill for 1-2 minutes or in a toaster oven.
• The bread should be crisp light brown.
• Transfer the toasted slices to a baking sheet or toaster oven pan.
• Heat the olive oil in a nonstick skillet; add in the eggs, salt, pepper, and browned pancetta.
• Use a rubber spatula to move the eggs, starting at the edge of the pan and moving toward the center, lightly cooking the eggs as well as incorporating the pancetta.
• The eggs should be softly scrambled.
• Divided the eggs among the baguette slices.
• Cut the fontina into rectangles that will fit neatly over each.
• Toast in the toaster oven or broil until the cheese bubbles and melts; serve immediately.
• **For a vegetarian version-substitute 4 grilled asparagus spears cut into ½ inch pieces for the pancetta.

ASPARAGUS WITH FONTINA AND CREAM SAUCE

Steps:

• Clean and snap ends off of asparagus, Cook asparagus.
• While asparagus is cooking, prepare the sauce.
• Melt the butter in a medium-size skillet over medium heat.
• Add the cream and fontina cheese.
• Cook, stirring until the cheese melts and the cream has thickened and reduced by half--1 to 2 minutes.
• Season slightly with salt.
• Drain the asparagus and pat dry with paper towels.
• Place asparagus on platter, spoon on cream sauce, sprinkle with Parmesan cheese and serve at once.