Ingredients:

A Loaf of Crusty Italian Bread

Bunch of Thin Asparagus Spears

¼ Cup of Extra Virgin Olive Oil

1 Teaspoon Fresh Chopped Rosemary (substitute crushed dry rosemary if necessary)

1 Teaspoon Sea Salt

Fresh Ground Pepper

Garlic Cloves, Peeled

10 Ounces of Fresh Mozzarella

Directions:

Slice the bread at a diagonal about ½ inch thick brush both sides with the extra virgin olive oil and place on the grill. Lightly toast both sides. As you remove them from the grill, immediately rub toasted round with the peeled garlic cloves on sides.

Add the rosemary, sea salt and pepper to the remaining oil. Trim the asparagus about a third of the way up the spears from the base and place in the seasoned oil thoroughly coating the asparagus. Place them on the grill and cook until the lightly charred and the tips should be crunchy.

Slice the mozzarella to cover the toasted rounds about ¼ inch thick. Layer the toast, cheese and asparagus on foil or a sheet pan that will fit on the grill. Place the assembled bruschetta on the foil or pan onto the grill. Close the cover and turn the grill off. Let stand for 5 minute and remove from the grill. Serve immediately.