Spring Asparagus and Herbed Goat Cheese Flatbread



Ingredients

1 Venice Bakery gluten-free vegan flatbread*
5 to 7 spears of asparagus, ends trimmed
1 spring garlic bulb or small leek, sliced in thin strips
3 to 5 Tbsp. extra virgin olive oil, divided
Freshly ground black pepper to taste
Kosher salt to taste
½ cup herbed goat cheese balls packed in olive oil, cut into 1/3-inch thick slices
2 Tbsp. chopped sorrel
2 Tbsp. chopped chives for garnish
1/3 cup sunflower sprouts for garnish
2 Tbsp. dried Buddha’s hand zest or lemon zest for garnish



Preparation

• Preheat the oven to 450 degrees.
• Toss together the asparagus, garlic or leek, 2 tablespoons of extra virgin olive oil, salt and pepper on a baking sheet. Roast 12 minutes, tossing occasionally, until slightly brown and caramelized. Set aside.
• Raise the oven temperature to 475 degrees. Bake the flatbread directly on middle rack for 3 to 4 minutes until light brown.
• Remove the flatbread from oven and place on a baking sheet. Drizzle 1 to 2 tablespoons extra virgin olive oil over the crust. Sprinkle the crust evenly with the sorrel, then top with the goat cheese. Add the roasted asparagus and press it gently into the cheese over cheese and lightly press spears into cheese.
• Bake 9 to 10 minutes until slightly brown and set. Remove from oven and garnish with chives, sunflower sprouts and dried Buddha’s hand or lemon zest.

*Venice Bakery gluten-free flatbreads are available online.