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Grilled Bruschetta with Asparagus and Parmesan Cheese

Servings 10


  • 1 loaf ciabatta bread, sliced into 1/2-inch-thick slices
  • 1 clove garlic, peeled and halved
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 30 thin asparagus spears, tough ends trimmed
  • 6 ounces Monterey Jack cheese, grated
  • 2 ounces Parmesan cheese


  • Grill bread slices over medium high heat until golden brown on both sides. Rub one side of the bread with garlic; brush lightly with oil. Place in a single layer on a baking sheet.
  • Preheat broiler. Bring a large saucepan of water to a boil over high heat; add a generous pinch of salt. Add the asparagus and cook until tender, 3 to 5 minutes. Drain the asparagus and set aside.
  • Combine the Monterey Jack and Parmesan in a bowl. Sprinkle two-thirds of the cheese evenly over the ciabatta slices. Arrange 3 asparagus spears on top of each slice. Sprinkle the remaining cheese over the asparagus, dividing evenly. Season with salt and pepper.
  • Broil until the cheese has melted, 1 to 2 minutes. Remove from the oven and cut in half.
  • Serve warm.


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