Mimosa, anyone? That’s exactly what I thought with when biting into this delicious Flatbread with Goat Cheese, Asparagus and Artichoke Hearts Sunday morning! Too bad I didn’t actually have any orange juice and champagne at the moment… But seriously, this is really such a great weekend Brunch item for that Bridal Shower or Easter Brunch you are hosting or as an appetizer at a cocktail party for that matter (with stuffed mushrooms?). Flatbreads are easy to find now and no pantry is complete without a can of artichoke hearts, right? These are so light and tasty!
- 1 Can Artichoke Hearts (14 oz.) chopped
- 1 Package of Herbed Goat Cheese (4 oz.)
- 1/2 cup shredded Parmesan (grated is fine too)
- 2 Large Flatbreads
- 1 Bunch Asparagus
- 1/3 Cup Olive Oil
- Cracked Black Pepper
Preheat oven to 375. Place flatbreads on cookie sheets. Wash asparagus and cut each stalk in half (use the upper half tender most part of each one). Then cut into bite size spears or sections (about 1 inch). Spread the asparagus pieces out on the flatbread. Next spread artichoke hearts evenly and chunks of goat cheese. Sprinkle each flatbread with half of the parmesan and drizzle with olive oil. A dash of cracked pepper and into the oven for approximately 15 minutes. (ovens vary) Remove from oven when the goat cheese is melted and flatbreads are slightly toasty. Slice into small squares or triangles and place on a platter.