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1
Heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F).
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2
Meanwhile, arrange the bread slices in a single layer on a baking sheet.
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3
Using 1 tablespoon of the oil, very lightly brush the tops of the bread with the oil.
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4
Flip the slices over and brush with the remaining 1 tablespoon oil.
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5
Generously season one side only with salt and pepper.
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6
Place the bread on the grill (reserve the baking sheet) and cook until grill marks appear and the bread is toasted and crisp, about 2 to 3 minutes per side.
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7
Return the grilled bread to the reserved baking sheet seasoned-side up and rub the seasoned sides with the garlic clove.
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8
Set aside while you prepare the topping.
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9
Place the asparagus on a baking sheet and drizzle with 1 tablespoon of the olive oil.
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10
Season generously with salt and pepper and toss to coat.
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11
With the grill still at medium heat, place the asparagus on it and cook, turning occasionally, until the spears are crisp-tender and grill marks have appeared, about 4 minutes.
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12
Remove the asparagus to a cutting board.
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13
When cool enough to handle, cut into 1-inch pieces and place in a medium bowl.
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14
Add the pine nuts, measured salt and pepper, and remaining 1 teaspoon oil.
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15
Toss until evenly combined.
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16
To serve, divide the asparagus mixture evenly among the bread pieces and top with the cheese slices.
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17
Cut the bruschetta into pieces if desired and serve.
