asparagus and burrata toasts

Ingredients:

1 ficelle baguette

1 small ball burrata cheese

8 thin asparagus spears

1-2 tablespoons olive oil

Kosher salt

Balsamic glaze

Directions:

Cut the ficelle baguette crosswise diagonally into thirds or fourths depending on its length, then slice in half lengthwise. Toast lightly in a toaster oven. Set aside to cool on a rack. Can be made earlier in the day, cool completely then store in airtight container.

Preheat the broiler.

Cut the top of the asparagus crosswise into three lengths that equal the length or are a little shorter than the toast points. Discard the asparagus bottoms. Cut each asparagus section into half lengthwise. Place on a rimmed baking sheet. Toss with olive oil and a pinch of kosher salt. Turn the spears so they are cut side down.

Broil, watching carefully, until the edges just begin to char. Remove from the broiler and let cool completely. Can be made earlier in the day. Cover and refrigerate.

Right before serving top each toast point with a slice or spoonful of burrata cheese. Top with several asparagus spears. Drizzle with balsamic glaze.

Makes six to eight toast points.