Backyard Grilling Cheese Board
with Asparagus, Prosciutto & Melon
Makes 8 Appetizer Portions
1 bunch fresh asparagus, tough ends cut off
1 sliced baguette
1 tablespoon olive oil
2 ROUGETTE® Bon•fire Grilling Cheeses
4 ounces prosciutto ham
1/2 cantaloupe, seeded and shaped into spheres with a melon baller
1 cup whole cherries
1 tablespoon fresh mint, minced
1 tablespoon balsamic glaze
Preheat grill to medium high heat.
Brush both sides of each slice of bread with olive oil. Toss asparagus spears with remaining olive oil. Pierce cheese 3 times on each side and place directly on grill along with asparagus. Close lid and grill over medium high heat for five minutes.
Turn over asparagus and cheese and grill for another 5 minutes. Add sliced baguette and toast until golden.
Transfer asparagus, cheese and toasted baguette to cheese board.
Arrange prosciutto, melon and cherries around asparagus, cheese and bread on cheese board. Top with fresh mint and a drizzle of balsamic glaze and serve immediately.