Ingredients
1 loaf olive bread (about 1 pound), cut into 1-inch slices
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
Coarse salt
8 ounces burrata or fresh ricotta
1 pound asparagus, trimmed
1/2 cup radish sprouts
Red-pepper flakes
Preparation
Heat grill to medium-high. Brush both sides of bread slices with 1/2 cup oil. Grill until golden and charred in spots, about 1 minute each side. Season with salt. Dollop cheese among slices.
Toss asparagus with remaining 1 tablespoon oil; season with salt. Grill, turning occasionally, until crisp-tender, 5 to 7 minutes. Divide among bread slices. Top with sprouts; drizzle with oil. Season with salt and pepper flakes; serve.
