Title: Asparagus and Prosciutto Crostini with Fonduta
Categories: Cheese, Ham, Appetizers, Italian, Grill
Yield: 4 Servings
FOR FONDUTA:
1 tb Unsalted butter
1/4 lb Italian Fontina cheese;
-rind discarded, cut into
-1/4" dice
1/2 c Milk
2 lg Egg yolks
4 Slices (1/2") from
-a large round crusty loaf
-of bread
1 cl Garlic; halved
2 tb Extra-virgin olive oil
1/4 lb Prosciutto; thinly sliced
1 lb Thin asparagus; trimmed and
-lower 2 inches of stalks
-peeled
Make fonduta: melt butter. Add Fontina and milk and heat, stirring
with a whisk, until cheese begins to melt. Whisk in yolks and
cook, stirring constantly with whisk, until smooth and thickened
slightly, about 7 minutes.
Remove pan from heat and remove bowl from pan. Stir sauce 1 minute
while water in pan cools slightly. Return bowl to pan and keep
sauce warm over hot water (off heat), whisking occasionally to
eliminate skin that forms on surface.
Preheat broiler. On a baking sheet toast bread about 3 inches from
heat, turning, until golden, about 1 to 2 minutes on each side.
Rub tops of crostini with cut side of garlic and brush with oil.
Season crostini lightly with salt. Divide crostini among 4 plates
and top with prosciutto.
In a deep 10 to 12" skillet bring 1 1/4 inches salted water
to a boil and cook asparagus until crisp-tender, about 2 to 4
minutes. Transfer asparagus with tongs to a colander and drain.
Divide asparagus among crostini. Pour fonduta over them.
