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Grilled Bruschetta with Asparagus and Parmesan Cheese
- 1 loaf ciabatta bread, sliced into 1/2-inch-thick slices
- 1 garlic clove, peeled and halved
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 30 thin asparagus spears, tough ends trimmed
- 6 ounces Monterey Jack cheese, grated
- 2 ounces Parmesan cheese
Directions:View on Steamy Kitchen
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