| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | French | Appetizers, Snacks, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lb | Fresh asparagus |
| 1/4 | ts | Salt |
| 2 | tb | Butter or margarine melted |
| 1 | 16 oz. French bread loaf, split | |
| 3 | To 4 plum tomatoes, sliced | |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 4 | Thin prosciutto slices | |
| 1/2 | lb | Fontina cheese, shredded |
INSTRUCTIONS
Snap off tough ends of asparagus; cut into 4 inch pieces. Cook in boiling water to cover with 1/4 teaspoon salt 5 to 6 minutes or until crisp-tender; drain. Brush melted butter on cut sides of bread; place, cut side up, on baking sheets. Broil 5 1/2 inches from heat (with electric oven door partially open) 1 minute. Remove from oven; arrange tomato on bottom half of bread. Sprinkle with salt and pepper. Top with prosciutto and asparagus. Sprinkle with cheese. Broil bottom half 2 more minutes or until cheese melts. Replace top half, and cut into 4 sections. Serve immediately. Yield: 4 servings. Prep Time: 15 minutes Cook: 9 minutes. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Southern Living Magazine May 1999 Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 2, 1999
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