Cheddar Almond Open Faced Sandwiches
The magic of this recipe is the special sauce made fromthe toasted almonds, roasted garlic, and some of the asparagus. Enjoy! adapted from vegetarian times magazine.
Steps
Preheat oven to 350f.
Separate garlic cloves , and place the cloves on a baking sheet.
Roast about 20 minutes , or until skins begin to brown and garlic turns soft.
Cool , then squeeze garlic from skin of each clove.
Increase oven temperature to 450f.
Toss asparagus in 1 tbs.
Oil , and sprinkle with 1 / 4 tsp.
Of the salt.
Place in a single layer on baking sheet , and roast 5 to 8 minutes , or until crisp-tender.
Cool.
Trim ends so asparagus are same length as width of bread , and reserve ends.
Put 1 / 4 cup almonds in food processor , and chop fine.
Add roasted garlic , reserved asparagus ends , lemon juice , remaining oil and remaining 1 / 4 teaspoons salt , and pure until smooth.
Preheat broiler.
Place bread slices on a baking sheet.
Spread each slice with 2 tbs.
Pured almond mixture.
Lay 4 or 5 asparagus spears on each bread slice , and top with 1 / 4 cup cheese.
Broil sandwiches about 3 minutes , or until cheese has melted.
Sprinkle sandwiches with remaining a.
Ingredients
heads of garlic, asparagus, olive oil, salt, slivered almonds, fresh lemon juice, pumpernickel bread, cheddar cheese