Roasted Asparagus Burrata Flatbread (Printer-Friendly)

Crisp flatbread layered with roasted asparagus, burrata, lemon and basil for a bright spring starter.

# What You'll Need:

→ Flatbread Base

01 - 2 store-bought flatbreads or naan (about 8-inch each)
02 - 1 tablespoon olive oil

→ Vegetables

03 - 1 bunch fresh asparagus (about 7 oz), trimmed and cut into thirds
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon cracked black pepper

→ Cheese

07 - 7 oz burrata (about one 7-oz ball)

→ Flavor Boosters

08 - Zest from 1 lemon
09 - 1 tablespoon fresh lemon juice
10 - 2 tablespoons fresh basil leaves, torn
11 - 1 teaspoon chili flakes (optional)

# How To Make It:

01 - Set the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a bowl, toss the asparagus with 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon cracked black pepper. Spread in a single layer on the prepared sheet and roast for 10–12 minutes until just tender with slight charring. Remove from oven and keep warm.
03 - Brush both sides of each flatbread lightly with the remaining 1 tablespoon olive oil. Place on a separate tray or directly on the oven rack and bake 4–6 minutes until the edges begin to crisp and the surface is lightly golden. Remove from oven.
04 - Gently press the burrata onto each warmed flatbread, allowing the cheese to spread but not completely cover the surface; break the ball open to release the creamy center if desired.
05 - Arrange the roasted asparagus evenly over the cheese on each flatbread. Drizzle with 1 tablespoon fresh lemon juice and scatter lemon zest over the tops.
06 - Sprinkle torn basil leaves and chili flakes, if using. Slice into portions and serve immediately while warm.

# Expert Suggestions:

01 -
  • This is the kind of dish you whip up when you want to look fancy with almost zero effort — your guests will never know how little time you spent.
  • The first bite is a burst of creamy, tangy, crunchy, and fresh — it’s impossible to eat just one piece.
02 -
  • If you let the flatbread sit too long after adding the burrata, the bottom gets soggy fast — serve hot, straight from the oven.
  • Roasting the asparagus just shy of fully cooked means it stays bright and springy after the final bake — overdo it, and things get limp.
03 -
  • Burrata is best enjoyed within a day or two of purchase; freshness makes the filling extra luscious.
  • Lining your baking sheet with parchment keeps things from sticking and makes cleanup a breeze.
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