Rougette Logo
alt
Grilled Cheese Board with Asparagus and Melon
30 min
Easy

1 pack of ROUGETTE Bon·fire Grilling Cheese
4 ounces prosciutto ham
1 bunch fresh asparagus, tough ends cut off
1 “demi” baguette or 1/2 of a full baguette, cut into 8 rounds
1 tablespoon olive oil
1/2 cantaloupe, seeded and shaped
into spheres with a melon baller
1 cup whole cherries
1 tablespoon fresh mint, minced + plus more for garnishing board
1 tablespoon balsamic glaze, for drizzling

Print recipe

Instructions

  1. Preheat grill to medium high heat.
  2. Brush both sides of each slice of bread with olive oil. Toss asparagus spears with remaining olive oil. Arrange asparagus spears and ROUGETTE Bon∙fire Grilling Cheese Rounds on Grill. Close lid and grill over medium high heat for five minutes.
  3. After five minutes, use tongs to turn over asparagus and cheese. Continue grilling on second side for another five minutes. Add bread rounds to grill and toast until golden, about 2 minutes per side.
  4. Remove asparagus, cheese and toasted baguette from grill. Transfer to cheese board.
  5. Arrange prosciutto, melon and cherries around asparagus, cheese and bread on cheese board. Top with fresh mint and a drizzle of balsamic glaze and serve immediately.