Appetizers Karista's Kitchen vegetarian

Truffle Pesto and Asparagus Flatbread with Goat Cheese Crumbles and Dressed Arugula

Truffle Pesto Asparagus Flatbread with Goat Cheese and Dressed Arugula // Karista's Kitchen

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.

Truffle Pesto and Asparagus Flatbread with Goat Cheese and Dressed Arugula // Karista's Kitchen

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.

Truffle Pesto and Asparagus Flatbread with Goat Cheese and Dressed Arugula // Karista's Kitchen

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!

Karista

Truffle Pesto and Asparagus Flatbread with Goat Cheese Crumbles and Dressed Arugula

1-2 servings depending on the size of your flatbread

Truffle Pesto and Asparagus Flatbread with Goat Cheese Crumbles and Dressed Arugula

Ingredients

  • 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

Instructions

  • 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.
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    16 Comments

  • Reply
    Bam's Kitchen
    April 9, 2015 at 4:54 pm

    Karista, this flat bread has me swooning. Great flavour combinations and spring vegetables. Pinning now!

    • Reply
      Karista
      April 10, 2015 at 10:14 am

      Thank you Bam! I too love the flavor combinations… so yummy I ate that entire flatbread for lunch. 🙂

  • Reply
    Ksenia
    April 9, 2015 at 8:26 pm

    What a wonderful spring meal! Full of all my favorite flavors.

    • Reply
      Karista
      April 10, 2015 at 10:14 am

      Thank you Ksenia! I love light and flavorful meals, especially during warmer seasons. And frankly, I could never resist anything with truffles!

  • Reply
    Truc Vert
    April 9, 2015 at 11:12 pm

    So beautiful. Can just imagine eating this out in the sun with a glass of wine – lovely!

    • Reply
      Karista
      April 13, 2015 at 2:10 pm

      Thank you! Yes, it is lovely with dry Rose’ 🙂

  • Reply
    Mandy
    April 10, 2015 at 12:16 am

    What an incredible taste explosion! Fabulous idea Karista.
    Have a beautiful weekend.
    🙂 Mandy xo

    • Reply
      Karista
      April 13, 2015 at 2:10 pm

      Thank you Mandy! Yes, that truffle pesto is fantastic. Have a lovely week!

  • Reply
    frugalfeeding
    April 10, 2015 at 3:40 am

    Absolutely stunning, Karista – it looks so fresh!

    • Reply
      Karista
      April 10, 2015 at 10:16 am

      Thanks Nick! I think that’s one of the things I love most about spring and summer… all the fresh produce to help create delicious recipes. Have a lovely weekend!

  • Reply
    kelley {mountain mama cooks}
    April 12, 2015 at 10:08 am

    Gorgeous, Karista! A perfect spring recipe- and I’m loving asparagus right now- so this is timely and can’t wait to recreate!

    • Reply
      Karista
      April 13, 2015 at 2:11 pm

      Thank you Kelley! I don’t think I can get enough asparagus at the moment. It’s finding it’s way into everything. 🙂

  • Reply
    yummychunklet
    April 14, 2015 at 4:34 am

    You had me at truffle pesto! Sounds fantastic.

    • Reply
      Karista
      April 14, 2015 at 12:15 pm

      Thank you! I think I could the pesto right out of the jar. 🙂

  • Reply
    Bam's Kitchen
    April 14, 2015 at 10:53 pm

    Karista, I have always enjoyed your recipes but just came to really notice all of your hard work with Da Vinci Wine Story Telling. Love the Italian adventure and the beautiful recipes and pairing with wines. Looking forward to more wine pairing stories with your great recipes. Take Care, BAM

    • Reply
      Karista
      April 16, 2015 at 8:24 pm

      Thank you so much Bam for such kind comments! The work with DaVinci Wine was an absolute dream come true. I met the most wonderful and talented people who are all now friends. One of my favorite companies I’ve worked with so far. Have a lovely weekend!

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