Cheddar Almond Open-Faced Sandwiches

1. 1

   Preheat oven to 350*F.

2. 2

   Separate garlic cloves, and place the cloves on a baking sheet.

3. 3

   Roast about 20 minutes, or until skins begin to brown and garlic turns soft.

4. 4

   Cool, then squeeze garlic from skin of each clove.

5. 5

   Increase oven temperature to 450*F.

6. 6

   Toss asparagus in 1 Tbs.

7. 7

   oil, and sprinkle with 1/4 tsp.of the salt.

8. 8

   Place in a single layer on baking sheet, and roast 5 to 8 minutes, or until crisp-tender.

9. 9

   Cool.

10. 10

    Trim ends so asparagus are same length as width of bread, and reserve ends.

11. 11

    Put 1/4 cup almonds in food processor (or blender), and chop fine.

12. 12

    Add roasted garlic, reserved asparagus ends, lemon juice, remaining oil and remaining 1/4 teaspoons salt, and puree until smooth.

13. 13

    Preheat broiler.

14. 14

    Place bread slices on a baking sheet.

15. 15

    Spread each slice with 2 Tbs.

16. 16

    pureed almond mixture.

17. 17

    Lay 4 or 5 asparagus spears on each bread slice, and top with 1/4 cup cheese.

18. 18

    Broil sandwiches about 3 minutes, or until cheese has melted.

19. 19

    Sprinkle sandwiches with remaining almonds.

20. 20

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.