Heinen’s Sunday Supper | Modern Farmette’s Spring Artisan Grilled Flatbreads

Home Newsroom Heinen’s Sunday Supper | Modern Farmette’s Spring Artisan Grilled Flatbreads

So many wonderful things come with the spring season. The beautiful weather and blooming colors have us busy in the Modern Farmette kitchen cooking up new recipes. We get particularly excited to heat up the outdoor grill for the first time. Grilled flatbreads are one of our spring favorites – using in-season vegetables keeps things fresh and is sure to please everyone around the table. After you grill flatbread for the first time, thereʼs no going back – the crunch and flavor is heavenly!

To make your artisan flatbread dough, we suggest finding a recipe in a bread baking book. There are many recipes out there; and you can easily find one to your liking. In our kitchen we use an aged olive oil dough.


Fig & Prosciutto Flatbread: This recipe is definitely our favorite and our go-to whenever we have guests. The sweet and salty combination from the figs and prosciutto melt in your mouth! Letʼs get cooking!

Fig & Prosciutto Flatbread (Yield: 4-6 servings)

Ingredients:

  • 1 pre-baked flatbread
  • Mascarpone cheese
  • Fig jam
  • Gorgonzola cheese, crumbled
  • Prosciutto, sliced
  • Asiago cheese, shredded
  • Dried mission figs (optional: marinate in balsamic; recipe below.)
  • Parsley, (optional, for garnish)

Method:

  • To marinate figs (optional) place figs in an air-tight container. Add balsamic vinegar with a dash of sugar and let sit overnight on the refrigerator.
  • Preheat grill to 500ºF. Use indirect heat, as not to burn the pre baked flatbread – just to crisp it up.
  • Spread mascarpone over the room temperature flatbread. Spread a thin layer of fig jam over top of the cheese.
  • Sprinkle with gorgonzola, then add prosciutto and sprinkle with asiago.
  • Add figs and drizzle with leftover balsamic from figs.
  • Using a pizza peel, slide flatbread onto grill. Bake over indirect heat, until cheese is melted and flatbread has become crispy, about 5 minutes.

Spring Alfredo Vegetable Flatbread: This is another one of our go-to flatbread recipes. What we love about this one is how easy it is to sub ingredients for in season vegetables. Yum!

Spring Alfredo Vegetable Flatbread (Yield: 4-6 servings)

Ingredients:

  • 1 pre-baked flatbread
  • Alfredo sauce (recipe below)
  • Artichokes, steamed and seasoned
  • Asparagus, grilled and seasoned
  • Heirloom tomato, diced
  • Avocado, sliced
  • Micro greens (optional, garnish)

Method:

  • Start by grilling veggies and steaming the artichokes.
  • Preheat grill to 500ºF. Use indirect heat, as not to burn the pre baked flatbread – just to crisp it up.
  • Spread alfredo sauce over the room temperature flatbread.
  • Add artichokes, asparagus, red peppers, and tomatoes.
  • Using a pizza peel, slide flatbread onto grill. Bake over indirect heat, until all ingredients are hot and flatbread has become crispy, about 5 minutes.
  • Remove from grill, and allow to cool for a couple minutes. Top with avocado and micro greens if desired.

Basic Flatbread Alfredo: (Yield: 2 small flatbreads)

Ingredients:

  • 1 tbsp. butter
  • 1 cup milk
  • Salt & pepper
  • 1 garlic clove, minced
  • 2 tbsp. fresh basil, minced
  • 1/2 cup parmigiano reggiano cheese, shredded

Method:

  • In a small saucepan, heat butter until melted. Add flour and stir until thoroughly mixed.
  • Slowly whisk in milk. Stir in remaining ingredients; sauce will thicken as it cools. If sauce becomes too thick, reheat and add more milk.

Hawaiian Barbecue Chicken Flatbread: This recipe is sure to please everyone. The grilled pineapple paired with the BBQ sauce is irresistible and packed with lovely summer flavors.

Hawaiian Barbecue Chicken Flatbread: (Yield: 4-6 servings)

Ingredients:

  • 1 pre-baked flatbread
  • Barbecue sauce
  • Rotisserie chicken, shredded
  • Yellow cheddar cheese, grated
  • Sliced pineapple, grilled
  • Red Pepper, roasted and diced
  • Micro greens (optional, for garnish)

Method:

  • Grill pineapple and red pepper until tender.
  • Preheat grill to 500ºF. Use indirect heat, as not to burn the pre-baked flatbread – just to crisp it up.
  • Generously spread BBQ sauce over the room temperature flatbread.
  • Add chicken, top with cheese, and add the pineapple & red peppers.
  • Using a pizza peel, slide flatbread onto grill. Bake over indirect heat, until all ingredients are hot and flatbread has become crispy, about 5 minutes.
  • Allow to cool, then garnish with micro greens if desired.

ben-and-miranda-gustafsonAbout the Authors

Ben and Miranda Gustafson are a husband-wife food styling & photography team that recently moved their home and headquarters to Barrington, Illinois. Together, they combine their love for cooking, baking and photography with a farm to table approach.

Ben & Miranda author our #BarringtonEats series featuring the exciting menus and venues that make Barrington’s restaurant scene so special. They also contribute to our Heinen’s Sunday Supper stories at 365Barrington.com so stay tuned for more of their latest work!

In the meantime, you’ll love exploring Ben & Miranda’s website where they beautifully share seasonal recipes, family meals, appetizers and desserts sprinkled with a touch of culinary inspiration from around the world at TheModernFarmette.com.

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