| 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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