Grilled Asparagus, Cambozola and Prosciutto Bruschetta

1. Preheat the grill or grill pan to medium-high. Brush or scrape the grill grate clean and oil it well with vegetable oil.
2. Toss the asparagus with olive oil and kosher salt and grill until charred but not too soft or mushy. Remove from grill.
3. Brush the bread slices with olive oil and grill on each side, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted.
4. Rub the toasted bread with the peeled garlic clove. Don’t be shy, you need to rub like you mean it. This gives a nice garlic flavor without being too harsh.
5. Place bits of cheese on top of the warm bread, then top with grilled asparagus, and a small piece of prosciutto.
6. (Optional) Drizzle with truffle oil.

Serving tips:

- Be sure each piece has a pretty asparagus tip showing.

- Wrinkle up the prosciutto to give it that nice casual look.

- Plate the bruschetta on a pretty wood board or your favorite platter.

- Garnish with fresh herbs scattered around to fill in some of the negative space.

- Finish with a big fat drizzle of olive oil over the top for a nice sexy look…even let some drip off onto the board.