California Fig Spring Flatbread

California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”

Ingredients:

LEMON PESTO SAUCE:

• 2 cloves garlic
• 1 cup fresh basil leaves, packed
• 3/4 cup olive oil
• 1/3 cup grated Parmesan cheese
• 4 Tbsp toasted pine nuts
• 1 Tbsp freshly grated lemon zest
• 1 Tbsp freshly squeezed lemon juice
• 1/2 tsp salt
• 1/2 tsp black pepper

FLATBREAD:

• 1 pkg (12 to 14 oz) flatbread (2 count)
• 8 oz burrata cheese
• 8 California Dried Golden or Mission Figs, thinly sliced
• 6 spears asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup frozen peas, thawed
• 1/4 cup grated Parmesan cheese
• 1/2 cup arugula, packed
• 1 tsp salt
• Pinch red chili flakes

Directions

Lemon Pesto Sauce:

1. In food processor, pulse together garlic, basil, oil, cheese, pine nuts, lemon zest, lemon juice, salt and black pepper until smooth.

Flatbread:

1. Preheat oven to 425° Spread pesto evenly on both flatbreads leaving 1/2-inch border.
2. Cut burrata cheese in half and spread creamy center evenly over pesto.
3. Tear outer casing of burrata into small pieces; set aside.
4. Transfer flatbreads to parchment paper–lined baking sheet.
5. Top evenly with figs, asparagus and peas. Sprinkle with Parmesan cheese.
6. Bake for 8 to 10 minutes or until crust is golden brown and toasted.
7. Top flatbreads with torn burrata pieces and arugula and season with chili flakes and salt. Slice and serve warm.