INGREDIENTS:2 lbs.grilled asparagus 1 cupprepared balsamic-garlic-olive oil vinaigrette 24 slicescrusty sourdough bread 12 ozs.fontina cheese, sliced 1 lb.fresh mozzarella cheese, sliced 2 cupsfresh basil leaves 2 cupsroasted red pepper pieces 12 ozs.provolone cheese, sliced as neededvirgin olive oilDIRECTIONS:1. Toss grilled asparagus with vinaigrette and let stand covered and refrigerated at least two hours before using. 2. Lay 12 slices of bread on clean, flat surface. Top each slice with ...

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