Cheddar Almond Open-Faced Sandwiches
- 2 small heads of garlic
- 1 12 lbs asparagus, trimmed
- 3 tablespoons olive oil
- 12 teaspoon salt
- 12 cup slivered almonds, toasted
- 2 tablespoons fresh lemon juice
- 6 slices pumpernickel bread
- 2 cups grated cheddar cheese
- Preheat oven to 350*F.
- 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 450*F.
- 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 (or blender), and chop fine.
- Add roasted garlic, reserved asparagus ends, lemon juice, remaining oil and remaining 1/4 teaspoons salt, and puree until smooth.
- Preheat broiler.
- Place bread slices on a baking sheet.
- Spread each slice with 2 Tbs.
- pureed 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 almonds.
- Enjoy!
garlic, olive oil, salt, slivered almonds, lemon juice, bread, cheddar cheese
Taken from www.food.com/recipe/cheddar-almond-open-faced-sandwiches-154109 (may not work)