Grilled Asparagus, Taleggio, 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 sprinkle with kosher salt. Grill until charred but not too soft or mushy. Remove from grill.
3. Slice French bread into 3/4” slices. 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 warm 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 pieces of cheese (Brie, Taleggio, or goat cheese) on top of the warm bread, then top with warm asparagus, a small piece of prosciutto, and a drizzle of olive oil or truffle oil (optional). Add another sprinkle of salt, and serve.

Plating Tips:

• Be sure each piece has a pretty asparagus tip.

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

• Plate the bruschetta on a rustic 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…even let some drip off onto the board.

Make-ahead note: Store grilled bread in an airtight container for up to two days. If the air is very humid you may need to re-crisp the toasts in the oven for a few minutes.