Grilled Flatbread with Asparagus Pesto and Fontina-Kathy Olson

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MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

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Title: Grilled Flatbread With Asparagus Pesto And Fontina

Categories: Main Dish

Yield: 6 Servings

 

4 to 6 servings 1 pound

-grilled asparagus

1/2 c packed fresh basil leaves

-plus chopped for garnish

2 ea garlic,chopped

2 T pine nuts

3/4 c plus 2 tablespoons

-extra-virgin olive

-oil

Salt and freshly ground

-black pepper

1/2 c plus 4 tablespoons grated

-Pecorino

-Romano

1 lb fontina cheese,thinly sliced

1 large prepared pizza shell

-(recommended,Boboli)

 

[Note: © 2008 Scripps Networks, LLC. Printed

from FoodNetwork.com on 09/25/2008 Bobby Flay]

 

Heat grill to high

Combine the asparagus, basil, garlic and pine nuts in a food processor

and pulse a few times to coarsely chop. With the motor running, slowly

add the oil and process until emulsified. Season with salt and pepper

and transfer the pesto to a bowl. Stir in the Pecorino Romano.

 

Place pizza shell on the grill. Grill until slightly crisp, about 1

minute. Remove the shells and spread each with the pesto. Top with the

fontina, return to the grill, close the cover and continue cooking

until the cheese has melted, 2 to 3 minutes. Remove from the grill and

sprinkle with the remaining Romano cheese and chopped fresh basil.

Slice each flatbread into bite-sized pieces.

 

 

 

 

 

 

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