Recipe courtesy of Sara Moulton
Save Recipe Print
Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven 450 degrees F.

Trim to remove woody stem of the asparagus, arrange on an oiled sheet pan. Drizzle with more olive oil and season with salt and pepper. Roast in oven for 8 to 10 minutes until soft, cut diagonally into 1/4-inch slices.

Lower oven temperature to 300 degrees F. Roll out bread between two pieces of waxed paper until very thin. Cut bread in half in rectangles to yield 12 rectangles. Brush both sides with melted butter. Arrange on parchment lined baking sheet, bake for 10 minutes, rotate pan, and bake another 10 minutes or until crisp.

In a bowl combine cheese, garlic, shallots, dill, chives, thyme, lemon juice, salt, and pepper. While toasts are warm, spread 1 teaspoon of cheese mixture on rectangle, top with roasted asparagus. Repeat procedure, and then place a third toast layer on top.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Napoleons

Recipe courtesy of David Rosengarten

Neapolitan Napoleons

Recipe courtesy of Warren Brown

Wonton Napoleons

Recipe courtesy of Sandra Lee

Chocolate-Berry Napoleons

Recipe courtesy of Food Network Kitchen

Strawberry Meringue Napoleons

Recipe courtesy of Claudia Fleming

Browse Reviews By Keyword

          Latest Stories