2 cups caramelized onions
1 cup blanched asparagus
4 whole wheat flatbread
1 cup basil pesto sauce
1 cup fontina cheese, shredded
1 cup cremini mushrooms, sliced 1/4 inch
1/2 cup red peppers, julienne
1/4 cup fontina cheese, shredded
1/4 cup olive oil
Asparagus, Mushroom and Cheese Flatbread
Servings Per Recipe: 4 Flatbreads
Calories from Fat
Caramelized Onions: Heat oil in sauté pan over medium heat. Add onions stirring occasionally. Saute until onions begin to turn golden. Stir in balsamic vinegar, salt, and pepper. Cook until golden.
For Service: Evenly spread 1/4 cup pesto sauce on bottom of flatbread. Evenly distribute 1/4 cup first listed cheese on top of sauce, place 1/4 cup caramelized onions on top of the cheese. Place 1/4 cup sliced mushrooms on top of onions. Place 1 tablespoon asparagus on top of mushrooms. Place 1 tablespoon julienne red peppers on top of asparagus. Place1 tablespoon cheese second listed on top of peppers. Drizzle 1 tablespoon olive oil over top of flatbread. Place in a 350-degree oven for 10 to 12 minutes until cheese melts. Cut into 4 equal pieces.