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Asparagus Caprese Flatbread

Preparation 10 Cook Time 15 Serves 4     adjust servings

Fresh ripe veggies make this the perfect summertime appetizer or meal. Layers of parmesan and mozzarella cover the crispy tenderness of asparagus and tomatoes. Then the flavors of garlic and basil make this delicious dish pop!


  • Makes 4
  • 4 mini flatbread rounds
  • 2 cloves garlic, finely chopped
  • 1 cup shaved parmesan
  • 1 bunch asparagus, florets cut into 2” pieces, ends discarded
  • 1 1/2 cup baby tomatoes, halved
  • 1 cup mini mozzarella, halved
  • Olive oil
  • 4 tablespoons fresh basil, chopped
  • Salt and pepper to taste


Preheat oven to 400 degrees. Place flatbread rounds on a parchment-lined baking sheet. Sprinkle with garlic, parmesan, asparagus, and half the baby tomatoes. Bake until cheese is melted and bubbling, about 12-15 minutes. Remove from oven and immediately top with remaining tomatoes, mozzarella halves, and a drizzle of olive oil. Garnish with basil, salt, and pepper. Serve and enjoy!

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