This flatbread takes advantage of beautiful spring asparagus that's coming into season right now. The classic combo of honey and mustard gives the perfect savory base to this flatbread and enhances the smokiness of the Gouda. And speaking of smoked Gouda...is there any better cheese on the planet? I don't think so! Truly, one of my favorite cheeses (if i have to choose), it makes almost any dish just a little more special. And, with its intense flavor, a little goes a long way.
Prep Time: 10 minutes
Cook Time: 10 minutes
12 ounces asparagus spears, cut into 2 to 3 inch pieces
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon whole grain mustard
1 prepared pizza crust or flatbread
1/2 cup halved cherry tomatoes
1 cup grated Beemster Smoked
Preheat oven to 400°F. Arrange asparagus on baking sheet and drizzle with olive oil.
Bake 5 minutes or until tender crisp.
Combine honey and mustard and brush over crust. Evenly top crust with asparagus and tomato then sprinkle with Beemster Smoked Gouda.
Place directly on baking rack and bake 5 minutes or until cheese is melted.
Tip: To prepare asparagus: rinse the spears under cool water to remove any dirt or grit. Snap off the bottom inch or so using your fingers; the stems will naturally snap at the point of resistance where the tough woody part ends and the tender stem begins. It's actually kind of fun, great job for kids who want to help out in the kitchen.