Julienne Vegetable Flatbreads with Asiago Cheese
Category: Appetizers
Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| La Bottega di Olivia & Marino Flatbreads | 12 pieces |
| Carrots | 30g |
| Celery | 25g |
| Fennel | 25g |
| Asiago Cheese | 25g |
| Zucchini | 20g |
| Extra Virgin Olive Oil | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions:
To prepare the julienne vegetable flatbreads with Asiago cheese, start by cleaning and slicing the vegetables into julienne strips (feel free to refer to a cooking school for guidance).
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Prepare the Vegetables:
- Wash all the vegetables thoroughly under running water.
- Trim the ends of the zucchini, then cut them into julienne strips.
- Repeat this process with the carrots. Peel and slice them into thin matchsticks.
- Next, trim the fennel, removing the tougher outer layers, and slice it into julienne strips.
- For the celery, use a vegetable peeler to remove the tough outer skin before cutting it into thin julienne strips.
-
Grate the Asiago:
- Grate the Asiago cheese finely to create delicate curls. Set this aside for assembly.
-
Assemble the Flatbreads:
- Begin by placing a small mound of grated Asiago curls on each flatbread.
- Use kitchen tongs to gently add the julienne vegetables on top, ensuring an even distribution.
- Continue this process for all 12 flatbreads, layering the vegetables with care.
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Finishing Touches:
- Drizzle each flatbread with a little extra virgin olive oil for a smooth and rich flavor.
- Season with fine salt and freshly ground black pepper to taste.
Your Julienne Vegetable Flatbreads with Asiago Cheese are now ready to be enjoyed! These light and refreshing appetizers are perfect for any occasion, offering a delightful balance of crunch and creamy richness from the Asiago.
This updated recipe is ideal for serving as a starter or a snack at gatherings, offering a fresh and tasty combination of textures and flavors! Enjoy!
