8 oz Crystal Valley Asparagus,
cut into 6" spears (10–15 spears)
About ½ pint Crystal Valley Baby Heirloom Tomatoes, halved
¼ cup goat cheese, room temperature (you can also use crème fraiche)
2 tbsp green onion, chopped
1 tsp minced garlic
1 flatbread
1 tbsp olive oil
½ cup Fontina cheese, shredded
Balsamic glaze
Salt flakes
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 2–4
1 Preheat oven to 425° F.
2 Combine the goat cheese, green onion, and garlic.
3 Spread the olive oil over the flatbread, followed by the goat cheese mixture.
4 Place asparagus spears and halved baby Heirloom tomatoes on top of the goat cheese and sprinkle with Fontina cheese. Bake for about 15 minutes, or until the cheese is melted and the edges of the dough are golden brown.
5 Remove the flatbread from the oven and sprinkle with balsamic glaze and salt flakes.
6 Cut into slices and serve immediately. Enjoy!
To learn more about Crystal Valley Foods, visit www.crystalvalleyfoods.com
