6 small red potatoes
1 tablespoon olive oil
1/2 pound asparagus
2 cloves garlic
4 pieces flatbread
1 cup ricotta cheese
sea salt & fresh ground pepper
1 cup asiago cheese
pierce your potatoes with a fork, stick in the microwave for about 3 minutes. cook until just soft and cut into thin slices.
brush potatoes and asparagus with olive oil and salt & pepper to taste. toss into vegetable basket [asparagus can go straight on the grill] and cook on grill until potatoes are golden brown & crisp on both sides and asparagus is slightly softened.
spread ricotta cheese on each slice of flatbread. top with potatoes, asparagus and asiago cheese. heat on grill [low] until cheese is melted & flatbread is golden.
recipe modified from cheeky kitchen.