Arrange 24 Asiago Batard slices on a sheet pan. Top each slice with 1 oz pulled chicken, 1 tablespoon apple/chutney mixture, and 1/2 ounce white cheddar cheese. Place under broiler for 1-2 minutes, watching carefully for the cheese to bubble. Plate and garnish with edible flowers. Serve immediately.
Slice Artisan Rolls in half lengthwise and place on serving trays. Spread 1 oz goat cheese on each roll. Layer each with 6 asparagus pieces and 2 slices prosciutto. Drizzle sparingly with truffle oil and top with micro herbs. Replace top half of bun to complete sandwich. Chill as needed to serve cold.
In a medium bowl, mix together the cheese and next three ingredients. Place 24 Garlic Demi Crostini on a sheet pan. Top each with 1 artichoke quarter and 1 tablespoon cheese mixture. Place under broiler for 1-2 minutes, watching carefully for the cheese to bubble and puff up. Plate and garnish with micro greens. Serve immediately. Makes 24 pieces.
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