Gooey melted cheese, smoky asparagus and mushrooms, and toasted baguette slices, hot off the grill. I think that is why I like summer appetizers. Pour the wine and just enjoy. Not that I sit and sup at such a leisurely pace every evening. No, far from it. Yet, restaurant meals at home are so inviting.
I just returned from a week in Washington DC and Philadelphia and while traveling, it is a new restaurant every night. Some great ones—some not-so-much — but the adventure is always fun and eating at local restaurants is a great part of traveling. (Yes, my daughters are adults and I rejoice that my family enjoys the local foods as much as I do and we no longer have to eat at fast food chains!) There is something magical about being served a glass of wine and an appetizer and giving yourself permission to just sit and enjoy. Time to unwind and talk about your day. Time to thoroughly enjoy being with your family. Time to seal memories of family vacations. Those are the restaurant moments I enjoy the most and want to recreate at home.
Give yourself permission to enjoy a scrumptious appetizer and a leisurely moment. Special enough for guests, but this time, just enjoy your family and the moment.
Grilled Asparagus Fontina Crostini
18 thin asparagus spears, trimmed and cut into pieces about 1-1/2 inches long.
1 cup sliced button mushrooms
3 tablespoons olive oil, divided
Salt and pepper, to taste
12 slices baguette
2 cloves garlic, minced
4 ounces Fontina cheese, thinly sliced
2 tablespoons minced fresh thyme
3/4 cup shredded Parmesan cheese
Preheat grill to medium or allow coals to burn down to white ash.
Toss together asparagus pieces, mushrooms and 1 tablespoon olive oil. Season with salt and pepper. Pour vegetables into a grill basket and cook over medium direct heat, 3 to 5 minutes, stirring frequently, until vegetables are just tender. Remove from grill and set aside.
Combine remaining olive oil and garlic. Brush on both sides of each bread slice. Grill bread on one side until lightly toasted. Remove from grill and place on a tray, toasted side up. Arrange slices of Fontina cheese on the toasted side of each bread slice. Divide asparagus mixture evenly over each and sprinkle with thyme and Parmesan cheese.
Place each on the grill, cheese and vegetable side up. Cook in a covered grill over medium heat, 2 to 3 minutes or until cheese is melted and bottom of bread is toasted. Remove from grill. Allow to cool 1 to 2 minutes, then serve warm.
Makes 12 servings.
Tip: Use a long handled spatula to transfer the crostini on and off the grill.
Assemble the ingredients, slice the Fontina and mince the thyme before cooking, for once the grill is hot, it takes just minutes.
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