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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Asparagus, Mushroom and Goat Cheese Flatbread

"The quick saute brings out the flavors in this topping!"
You may also enjoy:
Cheeseburger Flatbread
Margarita Flatbread
Lamb, Mint and Feta Flatbread
Pesto, Pine Nut and Cherry Tomato Flatpbrad

INGREDIENTS:
2 flatbread crusts (purchased)
2 Tbs. olive oil
2 cups fresh asparagus, fibrous ends removed and cut into 1” pieces
2 cups fresh mushrooms, chopped
1 cup goat cheese
1 cup Parmigiano-Reggiano cheese, shredded
Pepper to taste

PREPARATION:
Preheat oven to 350 degrees F


1.     In a skillet, sauté the asparagus and mushrooms in olive oil for 2-3 minutes; just until the asparagus brightens.

2.     Place flatbread crusts on a baking sheet.  Spread asparagus and mushroom  mixture evenly over the crusts.

3.     Dollop the goat cheese over vegetables.  Season with pepper to taste.

4.     Spread the Parmigiano-Reggiano cheese over each crust.

5.     Bake for 10-15 minutes; until cheese just begins to brown.

6.     Serve and enjoy!

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