I’m sure you’ve noticed I’ve been a little tardy with recipes recently. It’s certainly not intentional, just a hefty dose of life and work; and reminding myself that balance is key to keeping my healthy and happiness wells filled.
Honestly, I wish I could post something delicious for you every day. I have a never ending list of recipes and recipe ideas that I keep in one of the many journals that float around my house. Some get posted here, some go to clients, some get tossed into the garbage (never to see the light of day) and some get filed away for next year because the season is gone and I ran out of time.
However, you are in luck today. This little beauty happened one winter day after Little Lace Box sent me a jar of La Favorita Pesto Genovese (Italian Truffle Pesto) to sample for the Karista’s Kitchen Store. One dip of the finger and I was hooked. I had to find a spoon and take a bigger sample… and another sample… and another. Same thing happened when I sampled a Buttered Salted Caramel sauce only I think I “sampled” half the jar.
The Italian Truffle Pesto is a clean and fresh tasting basil pesto laced with Italian truffle and perfectly suited for a variety of recipes. Our weather is warming a bit here, the days are longer and dinner seems to become lighter fare. We dine later in the evening year round but it seems during the spring and summer months dinner is typically after sunset, so a quick and tasty Flatbread often shows up to the table.
Because it’s spring, asparagus had to make an appearance – along with crumbled goat cheese and the exploding arugula from my garden, lightly dressed in a lemon vinaigrette; making this a gorgeous and delicious flatbread for brunch, lunch or supper.
You can certainly prepare this tasty flatbread with your favorite basil pesto (jarred or homemade) but if you’d love a chance to win a jar, I’m giving away one jar for two fabulous readers over at VRAI Magazine. Feel free to jump on over and enter to win! Or, you can head on over to my kitchen store, Karista’s Kitchen, hosted on the fun and fabulous (and re-designed) Little Lace Box website and purchase a jar (or two!). While you’re there, stay a while and browse our delicious selection of gourmet and artisan food products. With more products being added soon!
Wishing you all a most delicious spring!
- 1 prepared or store bought flatbread
- 1 jar La Favorita Pesto Genovese or your favorite basil pesto
- 1/2 - 1 lb spring (thin spears) asparagus spears, trimmed
- 2-4 ounces goat cheese
- 1-2 handfuls fresh baby arugula
- 1 lemon
- Dash of extra virgin olive oil
- Fleur de sel or sea salt for garnish
Pre-heat the oven to 425F.
Place the flatbread on a parchment lined baking sheet.
Spread a few tablespoons of the pesto onto the flatbread (enough to cover the surface) leaving about a 1 inch edge around the flatbread.
Place the asparagus spears onto the flatbread in a single layer. I like to place them "head to toe" so I can fill the flatbread completely with the asparagus.
Sprinkle with just a pinch of salt and pepper and then layer with goat cheese crumbles.
Bake for about 20 minutes or until the edges of the flatbread are nice and golden brown and the goat cheese is soft and golden on top.
Remove the flatbread from the oven to cool.
While the flatbread is cooling, toss a few handfuls of baby arugula with a squeeze of lemon and dash of olive oil.
Place a mound of dressed arugula onto the center of the flatbread and sprinkle with a little fleur de sel or sea salt. Slice and serve.