YIElD: 12 servings 36 spears grilled asparagus 1 cup prepared balsamic-garlic-olive oil vinaigrette 24 slices crusty sourdough bread 24 slices Fontina cheese 24 slices fresh Mozzarella cheese 2 cups fresh basil leaves 2 cups roasted red pepper pieces 24 slices Provolone cheese virgin olive oil,as needed 12 fresh fruit kebabs 1. Toss grilled asparagus with vinaigrette and let stand covered and refrigerated, at least 2 hours before using. Reserve. 2. Lay 12 slices bread on clean, flat ...

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