Grilled Prosciutto and Asparagus Flatbread

Grilled Prosciutto and Asparagus Flatbread

Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.

May is National Barbecue Month…

 

So fire up your grill for this amazing Grilled Prosciutto and Asparagus Flatbread. There’s so much that can be cooked on the barbeque/grill and today I’m gonna tell you how easy it is to grill bread.

You would normally think that the dough would stick terribly to the grates, however, as the dough cooks and forms a crust on the bottom it pulls away from the grates making it virtually non stick. There is a fine line between perfectly golden and crispy to overdone, so you want to watch it closely. Depending on your grill and heat setting, the first side takes only 5-6 minutes to form that slightly charred crust.

Fresh ingredients for Grilled Prosciutto and Asparagus Flatbread arranged on a wooden cutting board.

Tips for grilling bread

 

1. Grill small portions of bread instead of one large piece. This not only allows for more uniform cooking, but it’s also easier to flatten and move smaller portions to the grill.
2. Don’t try to make the flatbread perfectly shaped, it just won’t happen! The dough shrinks up and morphs into a shape of its own when you pick it up and move it to the grill. It’s okay to be a little rustic!
3. Make sure your grill is scraped clean to prevent sticking. A small amount of non-stick spray applied before grilling can also help.
4. Don’t overcrowd the toppings. The dough is almost cooked when you flip it over, therefore too many toppings will require an excessive amount of time to heat through, causing the dough to overcook.
5. Have all your toppings ready prior to starting.
6. Don’t be afraid to experiment with your favourite toppings, but if you’re aiming for something smothered in melty cheese this type of flatbread is not for you. Too much cheese will not melt in the time it takes the flatbread to cook.
7. When camping, make the dough at home ahead of time. After the first rise split dough in half, punch down and seal in two medium freezer bags. Place in fridge or freezer to stop the rising process. Allow to come to room temperature and proceed with recipe.

Grilling is a huge part of our cooking during the summer months, both at home and when we are out camping and overlanding. You can see more of what we do outdoors at Mark Bouliane – YouTube Eating well and having fun with food is important to us, both at home and when travelling in our jeep. Because the grill is our primary cooking source when adventuring outdoors, dishes like Grilled Prosciutto and Asparagus Flatbread only adds to the fun of it all and makes us feel like we aren’t compromising. It’s great at home or anywhere else you happen to grill. Enjoy!

Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
Grilled Prosciutto and Asparagus Flatbread
Print Recipe
    Servings Prep Time
    2 12x8 flatbreads 50 minutes
    Cook Time Passive Time
    10 minutes 70-80 minutes
    Servings Prep Time
    2 12x8 flatbreads 50 minutes
    Cook Time Passive Time
    10 minutes 70-80 minutes
    Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
    Grilled Prosciutto and Asparagus Flatbread
    Print Recipe
      Servings Prep Time
      2 12x8 flatbreads 50 minutes
      Cook Time Passive Time
      10 minutes 70-80 minutes
      Servings Prep Time
      2 12x8 flatbreads 50 minutes
      Cook Time Passive Time
      10 minutes 70-80 minutes
      Ingredients
      Dough
      Flatbread
      Servings: 12x8 flatbreads
      Instructions
      Dough
      1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
      2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
      3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
      Flatbread
      1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
      2. Preheat grill to medium.
      3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
      4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
      5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
      6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
      7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
      8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
      Recipe Notes

      -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.

       

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Cherry Almond Danish

      Cherry Almond Danish

      It’s all about mom! Surprise her in bed with a warm, flaky danish and a cup of coffee. I know I would be thrilled at such a gesture. This lovely Cherry Almond Danish is made with ready-made puff pastry and can be assembled ahead of time, making it easy to have ready for the oven. With its flaky pastry, fruity filling and cream cheese layer, this danish makes for a perfect brunch item for Easter, Mother’s Day or any entertaining occasion.

      Using pre-made puff pastry gives you peace of mind that it will be flaky and golden with very little effort. The cherry sauce has a hint of almond flavouring as does the sticky sweet glaze and it’s topped with toasted almonds. It’s a combination I love and it’s so easy to make, giving you no excuse not to treat that special lady or welcomed quests.

      A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
      Cherry Almond Danish
      Print Recipe
        Servings Prep Time
        8 1 1/2" slices 40 minutes
        Cook Time
        25-28 minutes
        Servings Prep Time
        8 1 1/2" slices 40 minutes
        Cook Time
        25-28 minutes
        A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
        Cherry Almond Danish
        Print Recipe
          Servings Prep Time
          8 1 1/2" slices 40 minutes
          Cook Time
          25-28 minutes
          Servings Prep Time
          8 1 1/2" slices 40 minutes
          Cook Time
          25-28 minutes
          Ingredients
          Danish
          Glaze
          Servings: 1 1/2" slices
          Instructions
          Danish
          1. Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
          2. In a small bowl whisk together 1 tbsp of cornstarch and 1 tbsp cold water. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
          3. Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
          4. Preheat oven to 425℉ and line a heavy baking sheet with parchment.
          5. In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
          6. Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12".
          7. Using a pastry scraper or knife cut 1" wide fingers on the top and bottom third of pastry (length of fingers will be 3-4") and the centre 4" portion will be uncut (see photo).
          8. Spread cream cheese evenly along the centre uncut 4" portion of pastry.
          9. Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
          10. Pull fingers across filling, alternating sides as you go (it's ok to have some small spaces in the pastry). Tuck any excess pastry underneath.
          11. In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
          12. Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
          Glaze
          1. In a small bowl whisk together 1/2cup powdered sugar and 1 tbsp milk or cream. Drizzle over pastry while warm and sprinkle with toasted almonds.
          2. Serve warm, cutting into 1 1/2" slices.
          Recipe Notes

          -Toast almonds in a preheated 350℉ oven for 10-12 minutes, stirring once.

          -Using a pastry cutter to cut fingers allows a clean cut without cutting through the parchment.

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          Brent’s Best Margaritas

          Brent’s Best Margaritas

          Quality tequila matters according to my brother-in-law Brent, and so does zesting the limes over the pot to catch all the oils. This is the kind of margarita making details that make all the difference. He should know as he’s been mixing up margaritas for us, the family and friends for years. It’s something we all look forward to every summer.

          We all sit patiently under an umbrellaed table, just sheltered enough from the blazing mid-afternoon sun and can hear him juicing and mixing away through the screened patio door. We wait as patiently as we can and are awarded a puckering, yet refreshing blast of lime margarita. They’re fantastic, and as you will see in the recipe, they can be served up 3 different ways. Brent was gracious enough to part with his recipe and I’ve kept it very close to his original because it’s hard to mess with a drink that’s already so darn good.

          As luck would have it, my husband was in Arizona this spring and was able to buy me a bottle of Patron at a very good price, so I was able to keep to true to quality ingredients. It comes through in the taste, as does the fresh lime juice and zest. So cheers to my brother-in-law Brent for his wonderful recipe, his gracious nature to mix and pour for us and the smiles this fantastic margarita brings to all our faces.

           

          Other great summer beverages!

          Zesty Michelada

          Apple Lime Slush

          Raspberry Vodka Lemonade

           

          Brent's Best Margaritas
          Print Recipe
            Servings
            6- 61/2 ounce servings
            Servings
            6- 61/2 ounce servings
            Brent's Best Margaritas
            Print Recipe
              Servings
              6- 61/2 ounce servings
              Servings
              6- 61/2 ounce servings
              Ingredients
              Servings: 61/2 ounce servings
              Instructions
              1. Bring water, sugar and lime zest to a full boil, stirring occasionally to dissolve sugar. Allow mixture to boil for 1 minute. Remove from heat and cool completely. Can be made up to 2 days in advance and kept chilled.
              2. Strain chilled syrup into a medium size pitcher and stir in lime juice, lemon juice, tequila and triple sec.
              3. Combine fine sea salt and a small amount of lime zest in a shallow dish that is wide enough to fit the rim of your serving glass. Wet the edge of the glass rim with a lime wedge and dip in salt.
              4. Serving option #1 Fill a cocktail shaker half full with ice. Add 6 1/2 ounces of margarita mix and shake for 30 seconds. Pour into prepared glass and serve immediately.
              5. Serving option #2 Fill a prepared serving glass 1/4 full with ice and top with 6 1/2 ounces of margarita mix. Serve immediately.
              6. Serving option #3 Freeze margarita mix in a sealable shallow container until firm. Scoop out into a prepared serving glass and serve immediately.
              Recipe Notes

              The frozen version of this recipe is undiluted with ice from shaking and/or serving and therefore slightly stronger in taste.  As the slush melts it chills the glass and softens to slurpable goodness.  My favourite!

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Spiced Coconut Loaf

              Spiced Coconut Loaf

              I can’t speak for everyone but quick breads were some of the very first things I ever baked. My earliest memory of this included making blueberry muffins from a mix. Even the blueberries were included in a small tin. Next came a lemon pudding cake, also from a mix but fondly remembered as we often had it when my grandma was visiting. Even though these first memories are baked goods from a mix, they were still the beginning of tasty things to come, like this amazing Spiced Coconut Loaf.

              This wonderful loaf is a coconut lover’s dream! It’s tender with a bit of chewiness from the coconut, lightly spiced and topped with a coconut glaze and toasted coconut. It’s one of my favourites!

              What is a quick bread?

              Quick bread is a very broad term given to any bread that is not leavened with yeast but rather other leavening agents such as baking powder and baking soda. This would include baked items such as cornbread, muffins, soda bread, etc.

              They’re generally quick to prepare, require little mixing and can be baked right away. This makes quick breads easy, convenient and versatile. The varieties are endless really and they are such a great way to learn and have fun with baking.

              Want more wonderful quick bread recipes?

              Banana Bread

              Chorizo Cheddar Bread

              Chocolate Cherry Loaf

              Author: Compelled to Cook, adapted slightly from Bon Appetit Spiced Coconut Loaf Cake

              Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
              Spiced Coconut Loaf
              Print Recipe
                Servings Prep Time
                1 loaf 30-35 minutes
                Cook Time Passive Time
                4-45 minutes 10 minutes
                Servings Prep Time
                1 loaf 30-35 minutes
                Cook Time Passive Time
                4-45 minutes 10 minutes
                Whole baked Spiced Coconut Loaf drizzled with glaze and sprinkled with toasted coconut that rests on a wire rack draped with a red checkered towel that is scattered with strawberries.
                Spiced Coconut Loaf
                Print Recipe
                  Servings Prep Time
                  1 loaf 30-35 minutes
                  Cook Time Passive Time
                  4-45 minutes 10 minutes
                  Servings Prep Time
                  1 loaf 30-35 minutes
                  Cook Time Passive Time
                  4-45 minutes 10 minutes
                  Ingredients
                  Servings: loaf
                  Instructions
                  Loaf
                  1. Preheat oven to 350℉, spray a loaf pan with non-stick spray and line with parchment, allowing the ends to overhang the loaf pan slightly.
                  2. In a small bowl whisk together first 6 dry ingredients. Set aside.
                  3. In a small bowl whisk together coconut cream and sour cream. Set aside.
                  4. Using a stand mixer fitted with a paddled attachment or electric mixer beat brown sugar and butter together until smooth and light. Beat in one egg at a time until incorporated.
                  5. Beat in a third of the dry ingredients, and then a half of the wet ingredients, alternating thirds of the dry and half of the wet until just combined (do not overmix). Stir in coconut.
                  6. Spread evenly into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
                  7. Cool for 5-10 minutes and then lift out of pan using the overhanging parchment. Peel off parchment and allow to cool completely on a wire rack.
                  Glaze
                  1. In a small bowl whisk together powdered sugar and coconut cream until smooth. Toast almonds in a 350℉ oven for 10-12 minutes.
                  2. Drizzle glaze over loaf and garnish with toasted coconut.
                  Recipe Notes

                  -If you cannot find coconut cream, you can use full fat coconut milk by chilling the coconut milk to solidify the solids and pouring off a 1/4 of the liquid prior to mixing together. This will make it thicker and creamier. The coconut milk I usually buy is seperated at room temperature so no chilling is required.

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Gluten Free Snack Bites

                  Gluten Free Snack Bites

                  It may not seem like it yet, in fact, as I look out my window I still see snow, frost and a cloudy sky, but hiking, camping and the general need to be outdoors will soon be upon us. I’m hopeful anyway!! With the need to be frolicking in the wilderness or simply at the skateboard park, nutritious pack along snacks are a must.  Gluten Free Snacks Bites are very tasty with bits of chewy fruit, nuts and coconut.  They’re exactly what you need to help fuel your activities. 

                  Made with quinoa, oats, nut butter, nuts and dried fruit they’re a great snack to pack along, whether it’s in a lunch box or backpack.  Don’t be fooled by the quinoa!  Trust me, you won’t even know it’s there. Plus, the quinoa adds more protein and nutrition to help keep you going.

                  So even though I still have to wait for the weather to improve, I can still enjoy these tasty two-bite snacks with my morning coffee. In my opinion, it’s all about being able to adapt.  Enjoy!

                  Gluten Free Snack Bites
                  Print Recipe
                    Servings Prep Time
                    48 snack bites 40 minutes
                    Cook Time
                    12 minutes
                    Servings Prep Time
                    48 snack bites 40 minutes
                    Cook Time
                    12 minutes
                    Gluten Free Snack Bites
                    Print Recipe
                      Servings Prep Time
                      48 snack bites 40 minutes
                      Cook Time
                      12 minutes
                      Servings Prep Time
                      48 snack bites 40 minutes
                      Cook Time
                      12 minutes
                      Ingredients
                      Servings: snack bites
                      Instructions
                      1. In a medium size pot over low/medium heat stir together nut butter, brown sugar, butter, honey and coconut oil until smooth and melted.
                      2. Remove from heat and allow to cool enough that you can put your hand on the bottom of the pot ( a good time to cook the quinoa according to package directions)
                      3. Preheat oven to 350℉ and spray mini muffin tins lightly with non-stick spray.
                      4. Add egg and vanilla, stir to combine. Mix in all remaining ingredients stirring until just combined.
                      5. Scoop batter into prepared tins using a 1-ounce cookie scoop which is about 1 1/2 tbsp.
                      6. Bake for 12 minutes and remove, allowing to cool for 5- 10 minutes in the pan prior to removing to a cooling rack.
                      7. Snack bites will keep in a sealed container for 3-4 days and up to 1 month in the freezer.
                      Recipe Notes

                      -You can make your own oat flour by pulsing oatmeal in a spice grinder.  It takes about 1 1/4 - 1 1/3 cups of oatmeal to yield 1 1/4 cups of oat flour.

                      -You don't need to chop the raisins, but I happen to like them a bit smaller as the snack bites are small and that way they don't overwhelm any bite.

                      -I've made this recipe with both almond butter and peanut butter.  Both are wonderful, it's a matter of preference.  The photos show the recipe made with almond butter.

                      -If you have only one 24 count mini muffin pan as I do, you can keep unused batter covered and chilled for up to two days and bake when ready.

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                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com