Appetizers ·
Iron Fish Honey vinegar ·
Potatoes Pastas and Grains ·
SELECT Medium olive oil ·
Tuscan Herb olive oil ·
Asparagus Flatbread
Asparagus Flatbread
Submitted by Chef Mike Kenat, Guest Chef
Appetizers
Ingredients
- 1 Naan bread
- 1/2 cup asparagus, chopped
- 1 tablespoon Fustini's Tuscan Herb olive oil
- 1/2 onion, thinly sliced
- 2 tablespoons Fustini's Medium SELECT olive oil
- 1 tablespoon Fustini's Iron Fish Honey vinegar
- 1 tablespoon sugar
- 2 ounces goat cheese
- Fustini's Tuscan Herb (drizzle garnish)
- salt and pepper to taste
Directions
- Preheat oven to 350 degrees F. Heat a medium-sized sauté, pan to medium-high heat. Add Fustini&rsquo,s Single Varietal olive oil and onions and begin to caramelize onions, careful not to stir too often. Once caramelized add Fustini&rsquo,s Iron Fish Honey vinegar and reduce heat to slow and reduce the mixture until thickened.
- In a small sauté, pan, under medium heat, add Fustini&rsquo,s Tuscan Herb oil. Add chopped asparagus and begin par-cook. Once slightly cooked, remove asparagus from heat and begin assembling flatbread. To assemble flatbread, lightly brush naan bread lightly with Fustini&rsquo,s Olive Oil. Add caramelized onions, asparagus, and fresh goat cheese on top. Back in oven until naan bread is crisp and goat cheese has melted.
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