with Garlic Thyme Oil
A shareable asparagus flatbread sets the tone for a modern spring dinner party. Melty fontina, crisp roasted asparagus, and a garlic-thyme oil make it easy to pass around — encouraging conversation and connection from the first bite.
Kicking off a dinner party with something seasonal and shareable shifts the energy immediately. A flatbread passed in slices feels easy. There’s no ceremony, no formality. Just grab one and settle in.
I’m especially drawn to appetizers meant for the center of the table. They keep guests standing a little longer, leaning in, talking over one another in the best way.
In spring, a vegetable flatbread is so appealing. My Asparagus, Fontina, and Thyme Flatbread layers bright green asparagus over melty fontina, finished with a garlic and thyme infused oil brushed onto the dough before baking. It’s simple, but impressive.
When I serve this as part of my Modern Spring Dinner Party Menu, it sets the tone for the pasta and herbal cocktail to follow. Like pizza, it invites everyone in. Making it seasonal keeps the table grounded in the moment — but the real charm is how it brings people together.
Why You’ll Love This Flatbread
- The sliced or shaved asparagus on top of the flatbread feels both modern and seasonal
- A garlic and thyme infused olive oil on the flatbread dough adds an extra layer of flavor. I like an extra drizzle on top as well.
- This flatbread comes together very quickly and is fun for guests to share and enjoy
- You can make your own pizza dough or use store bought.
Asparagus, Fontina, and Thyme Flatbread
Ingredients
Method
- In a small saucepan over low heat, combine the olive oil, smashed garlic clove, and sprigs of thyme. Warm for 3-5 minutes until fragrant. Do not let the garlic brown.
- Remove from the heat. Steep the garlic and thyme sprigs in the olive oil for 15 minutes. Discard the garlic and thyme sprigs. Set the olive oil aside.
- Preheat the oven to 475ºF.
- Using a vegetable peeler or mandolin, shave the asparagus into long ribbons. Or slice on the diagonal. Toss gently with a pinch of salt.
- On a lightly floured surface, roll the pizza dough in a rectangular shape that is 1/4" thick. Transfer to parchment paper or a lightly oiled baking sheet.
- Brush the surface of the dough with the infused oil.
- Top with grated fontina leaving a 1" border around the edges. Arrange the asparagus ribbons or slices on top of the cheese. Sprinkle with fresh thyme leaves and freshly ground pepper.
- Bake for 10-14 minutes until edges are lightly browned and cheese is melted. Top with a drizzle of the garlic thyme olive oil. Sprinkle with flaky salt. Slice and serve warm.
From My Table
- This flatbread is best served warm, straight from the oven. It comes together quickly so you won’t get stuck in the kitchen while everyone else is enjoying the party
- You can stretch the dough in advance. You could also make the infused oil in advance if you like.
- I always use store bought pizza dough for this to save time. If you want to make your own, that will be lovely as well.
- Serve on a large serving platter cut into slices. Grabbing a slice encourages conversation and communal eating.
A Kickoff to Spring Pasta Dinner
I love to serve my asparagus flatbread as a starter before my Modern Spring Dinner Party. The asparagus and thyme get everyone in the mood for Spring and the herbal cocktail and bright green pasta that follows. The flatbread would also be lovely paired with Roasted Cherry Tomato and Balsamic Soup for a more seasonal bistro feel. Or add it to a dinner with Spring Salmon with Mustard and Dill for a brighter Springtime event.
