Instead of going the fried, dipped and sandwiched party food typical of Superbowl Sunday, we opted for the gooey, crunchy, tartined sort.  A tartine is an open faced sandwich characterized by a fancy spread.  Tartines are typically French and served as a light lunch or first course.    Simply toast some bread and add your toppings.  Viola!  You have created a delectable tartine. 

ASPARAGUS CHEESE TARTINES

adapted from Food and Wine September 2009

12 thin asparagus spears

1 tbsp extra virgin olive oil

2 large shallots, thinly sliced

salt and pepper

2 large plum tomatoes, sliced lengthwise 1/4 inch thick

Four slices of thick bread

1/4 cup fig spread 

Four slices of fresh mozzarella

Four slices of fontina

Four slices of gruyere

4 slices of prosciutto

Raspberry balsamic, for drizzling

Bring a large skillet of salted water to a boil.  Add the asparagus and cook until crisp tender, about 2 minutes.  Drain and transfer to a plate.  Wipe out the skillet.  Add the oil and shallots to the skillet.  Season with salt and pepper and cook over moderate heat until softened, 4 minutes.  Transfer the shallots to a plate.  Add the tomatoes to the skillet and season with salt and pepper and cook over moderately high heat until lightly browned on one side, about 2 minutes.  Transfer to the plate with the shallots.

Preheat the broiler.  Arrange the bread on a baking sheet and toast in the broiler 3 inches from the heat, turning once after about 2 minutes.

Spread the toasts with the preserves and top with the shallots, fontina and mozzarella.  Broil the tartines 3 inches from the heat for 1 minute until the cheese has melted.  Top the tartines with the asparagus and drape with the gruyere.  Broil the tartines for 1 minute longer, until the gruyere has melted.  Top the tartines with the tomatoes and prosciutto, drizzle with the vinegar and serve.

Linked to Magazine Mondays at Cream Puffs in Venice.

NOTE:  The original recipe called for olive tapenade instead of the fig preserves and aged balsamic in place of the raspberry vinegar.  My version had definite sweet undertones while the Food and Wine version would be more true to the saltiness of the prosciutto. 

One Response to “Asparagus Cheese Tartines”

1. Ivonne says:

   February 21, 2010 at 8:40 pm

   Seriously. I want to cry right now. That prosciutto looks fresher than fresh and I can imagine how delicious the whole thing is!