Happy Easter! Just kidding – I made these last spring and then totally forgot about blogging. Even though asparagus is seasonal, you could still splurge on a little late-season veggies to make these fun little toasts that include the winning combination or Dijon mustard, ham, asparagus and fontina cheese.
I like to pull these toasts out when I attend a spring brunch or any kind of Easter-themed potluck. Grant and I also have had them by themselves as a nice lunch or light dinner, no matter the season.
My own spin on an old Rachael Ray recipe…
Ham and Asparagus Toasts
- 6 slices of crusty bread of your choice (I always choose sourdough)
- 1 lb. hamsteak (just buy thick-sliced cured ham that looks like it will be enough to fit on one slice of bread)
- 1 bunch asparagus, trimmed
- 1 c. fontina cheese, shredded
- Dijon mustard
- Cracked black pepper
Heat broiler and place oven rack in center position. Spread 1 T dijon (or less) on each slice of bread and place on baking sheet. Set aside.
Cut asparagus into 4-inch pieces and blanch in salted boiling water for 3-4 min, until tender but still firm in the middle. Shock in ice water. Set aside.
Heat medium skillet over medium-high heat and sear ham on both sides until you get a nice browning in spots. Five min. per side. Set aside.
To assemble, place 1 piece of ham on each slice of bread, then a few pieces of asparagus and finish with sprinkling of fontina cheese. Finish with a few cracks of black pepper, then slide into the oven.
Broil until the cheese is all bubbly on top, 5-7 min (watch them!).
The fontina cheese is really warm and nutty tasting, yummy with the peppery mustard, salty ham and sweet asparagus.
Enjoy, friends! xoxo
You nearly had me fooled… hmm. This toast looks lovely, great idea.
loving your blog and your delicious looking recipes!