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
      Mushroom Gruyere Tart

      Mushroom Gruyere Tart

      Need another meatless option for Lent? This recipe can easily be made without the bacon. Or perhaps you’re looking for an elevated appetizer for Easter, or you simply want a wonderful make-ahead option for other entertaining occasions. This gorgeous Mushroom Gruyere Tart has you covered.  Meaty mushrooms are smothered with cream cheese and herbs, topped with gruyere and baked in a puff pastry shell. 

      It’s a simple yet elegant pastry to add to your table whether as a main course item or appetizer. I quite like it for lunch served with a green salad. It’s one of my personal favourites because it uses everyday ingredients, is easy to prepare and can be made in advance and baked fresh when you’re ready.  It smells amazing when baking and the combination of crispy puff pastry and creamy mushrooms is oh so drool worthy. 

      Love mushrooms? You’ll want to check out these wonderful recipes.

      Mushroom Herb Rice

      Mushroom Lasagna

      Mushroom Bacon Risotto

      A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
      Mushroom Gruyere Tart
      Print Recipe
        Servings Prep Time
        8 appetizer wedges 40 minutes
        Cook Time Passive Time
        25 minutes 2-3 minutes
        Servings Prep Time
        8 appetizer wedges 40 minutes
        Cook Time Passive Time
        25 minutes 2-3 minutes
        A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
        Mushroom Gruyere Tart
        Print Recipe
          Servings Prep Time
          8 appetizer wedges 40 minutes
          Cook Time Passive Time
          25 minutes 2-3 minutes
          Servings Prep Time
          8 appetizer wedges 40 minutes
          Cook Time Passive Time
          25 minutes 2-3 minutes
          Ingredients
          Servings: appetizer wedges
          Instructions
          1. Heat a large skillet over medium heat. If using bacon, add to skillet and cook until crisp and fat has rendered. Scoop out the bacon to a paper towel-lined plate. Remove all but a tablespoon of fat.
          2. If not using bacon, heat olive oil in a large skillet over medium heat.
          3. Add shallot and garlic and sauté, stirring often until starting to soften about 3 minutes. Add mushrooms and continue to cook until most of the moisture has cooked out about 8-10 minutes.
          4. Add wine, thyme, salt and pepper and cook until wine has cooked out about 3 minutes.
          5. Stir in cream cheese, 1/2 cup of gruyere and bacon (if using).
          6. Preheat oven to 425℉ and lightly spray a 4 3/4"- 5 3/4" x 14" tart pan with removable bottom. Fit puff pastry into tart pan and trim the top so it is level with the pan. You will need to cut the puff pastry sheet in two pieces to make it fit.
          7. Spread filling evenly into pastry shell and sprinkle with remaining 1/2 cup of grated gruyere. Bake for about 25 minutes until golden and filling is bubbly.
          8. Allow tart to rest for a couple of minutes prior to removing the outer pan. Cut into wedges, garnish with fresh thyme and serve immediately.
          Recipe Notes

          The tart can be assembled up to a day in advance and kept covered and chilled until ready to bake.

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          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
          Chili Tortilla Roll Ups

          Chili Tortilla Roll Ups

          Do you love crispy finger food?

          I do!  Chili Tortilla Rolls are perfect for any game day being crispy, cheesy and hearty enough for a gathering of game day fans.  

          These tasty rolls can be made up ahead of time and cooked when you need them for a nice crisp exterior.  Once assembled they also freeze well and will keep in a sealed container for up to a month.  They’re also a great way to use up leftover chili that you might have.  I have included a thick chili to use for these rolls, but any hearty chili can be used. 

          Served with the little extras like guacamole, sour cream and salsa makes them a game day hit. 

          Looking for other finger food snacks?

          Check out these great recipes!

          Catalina Wings

          Buttermilk Ranch Onion Rings

          Jalapeño Rings with Cumin Dip

          Chili Tortilla Roll Ups
          Print Recipe
            Servings
            20 rolls
            Servings
            20 rolls
            Chili Tortilla Roll Ups
            Print Recipe
              Servings
              20 rolls
              Servings
              20 rolls
              Ingredients
              Servings: rolls
              Instructions
              1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
              2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
              3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
              4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
              5. Continue with remaining shells, chili and cheese until all have been rolled.
              6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

              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
              Mini Cornmeal Sausages with Creamy Honey Mustard

              Mini Cornmeal Sausages with Creamy Honey Mustard

              Whether it’s Grey Cup, Super Bowl or simply having pals over to watch fight night, Mini Cornmeal Sausages with Creamy Honey Mustard are a man’s dream snack, aside from chicken wings of course. It’s pretty hard not to like battered and fried meat on a stick.  They’re fun and easy to make, and crazy good to eat. 

              Let me start by saying, these aren’t your typical mini corn dog.  They’re made with cocktail sausages which gives them a meatier texture and better flavour than a regular hot dog.  The cocktail sausages that I used were a double smoked and triple cheese flavour.  Both amazing wrapped up in a cornmeal batter.  I also like the cocktail sausage because they’re a perfect size at 2” long, so there’s no cutting required and it makes them a great two-bite appetizer. 

              The creamy honey mustard sauce has a subtle tang and a hint of sweetness.  So good, crispy and warm right out of the hot oil and dunked in sauce. No special equipment needed either, just a pot and a thermometer.  I own a deep fryer that has a removable basin for easy clean up, but in reality, nothing cleans up easier than a single pot.  So there’s really no excuse not to make these yummy Mini Cornmeal Sausages with Creamy Honey Mustard.  So go on and get your pals over, because this recipe makes about 48 and you’ll want to share.  Enjoy!

              Mini Cornmeal Sausages with Creamy Honey Mustard
              Print Recipe
                Servings Prep Time
                48 pieces 30 minutes
                Cook Time
                30-40 minutes
                Servings Prep Time
                48 pieces 30 minutes
                Cook Time
                30-40 minutes
                Mini Cornmeal Sausages with Creamy Honey Mustard
                Print Recipe
                  Servings Prep Time
                  48 pieces 30 minutes
                  Cook Time
                  30-40 minutes
                  Servings Prep Time
                  48 pieces 30 minutes
                  Cook Time
                  30-40 minutes
                  Ingredients
                  Cornmeal Sausages
                  Creamy Honey Mustard
                  Servings: pieces
                  Instructions
                  Creamy Honey Mustard
                  1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
                  Cornmeal Sausages
                  1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
                  2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
                  3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
                  4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
                  Recipe Notes

                  -use a deep fryer if desired.

                  -I found cocktail sausages at Costco.

                  -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

                  -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

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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
                  Tomato Confit

                  Tomato Confit

                  Slow roasted, jammy and infused with garlic and herbs, Tomato Confit is delightful on crostini.  It’s my personal favourite way to enjoy it.  I find the subtly sweet tomatoes to be the perfect match with soft tart cheese, in this case, goat cheese.  The copious amount of olive oil, along with a long slow roast makes it all luscious together and a great addition to pasta, fish and vegetables.  

                  Thanks to Nigel Slater for this lovely recipe that I found in a copy of The Guardian.  I’ve made the recipe pretty much as written, other than being in my own words.  Sometimes things don’t need to be messed with.  The beauty of this Tomato Confit is its simplicity, and how only a few ingredients can be transformed into a versatile delight. It is concentrated goodness in a jar, and handy to have on hand. It will keep for a solid week in the refrigerator, giving you numerous possibilities for snacks and meals throughout the week. 

                  Recipe source for Tomato Confit: Nigel Slater’s Tomato Confit

                  Tomato Confit
                  Print Recipe
                    Servings Prep Time
                    3 cups 45-50 minutes
                    Cook Time Passive Time
                    3 hours 1 hour
                    Servings Prep Time
                    3 cups 45-50 minutes
                    Cook Time Passive Time
                    3 hours 1 hour
                    Tomato Confit
                    Print Recipe
                      Servings Prep Time
                      3 cups 45-50 minutes
                      Cook Time Passive Time
                      3 hours 1 hour
                      Servings Prep Time
                      3 cups 45-50 minutes
                      Cook Time Passive Time
                      3 hours 1 hour
                      Ingredients
                      Servings: cups
                      Instructions
                      1. Preheat oven to 260℉.
                      2. Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
                      3. Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
                      4. Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
                      5. Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
                      6. Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
                      7. Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
                      Recipe Notes

                      -Seeding  the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.

                      -Will keep for a solid week in the refrigerator.

                      -Makes approximately 3 cups.

                      Tempura Asparagus with Soy Dipping Sauce

                      Tempura Asparagus with Soy Dipping Sauce

                      Some years ago, one of my favourite appetizers served at The Keg was a tempura battered asparagus.  In the mix was also snow peas or green beans, but it’s been so long that I just can’t seem to remember.  What I do remember, is that the asparagus was the star of the show, hands down!  Crisp green spears, lightly battered and fried golden were amazing with a soy dipping sauce.  Since the dish is no longer on the menu, I decided to make it for myself, and share with you today Tempura Asparagus with Soy Dipping Sauce.  You see, it’s simply the best when you can enjoy your favourites at home.

                      The recipe uses crisp fresh asparagus spears, but truthfully, you could use a multitude of vegetables of your liking.  Think zucchini, green beans, mushrooms, a vegetable Fritto Misto really. For me, it’s asparagus all the way, lightly coated and fried till just tender and plunged into a garlic and ginger studded soy sauce.  They’re addictive to say the least. Enjoy!

                      Recipe source for Tempura Asparagus:  Compelled To Cook

                      Tempura Asparagus with Soy Dipping
                      Print Recipe
                        Servings Prep Time
                        4-6 people 25 minutes
                        Cook Time
                        20 minutes
                        Servings Prep Time
                        4-6 people 25 minutes
                        Cook Time
                        20 minutes
                        Tempura Asparagus with Soy Dipping
                        Print Recipe
                          Servings Prep Time
                          4-6 people 25 minutes
                          Cook Time
                          20 minutes
                          Servings Prep Time
                          4-6 people 25 minutes
                          Cook Time
                          20 minutes
                          Ingredients
                          Soy Dipping Sauce
                          Asparagus
                          Servings: people
                          Instructions
                          Soy Dipping Sauce
                          1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
                          Asparagus
                          1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
                          2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
                          3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
                          4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
                          5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.