Flatbreads with Julienne Vegetables and Asiago

Name: Flatbreads with Julienne Vegetables and Asiago
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: Tomato crackers 12; Carrots 1 oz; Celery 1 oz; Fennel 0.9 oz; Asiago cheese 0.875 oz; Zucchini 0.75 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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Calories per serving

Lactose Free
Vegetarian

Energy Kcal 65
Carbohydrates g 8.3
of which sugars g 0.6
Protein g 1.7
Fats g 2.8
of which saturated fat g 0.69
Fiber g 0.5
Cholesterol mg 2
Sodium mg 210

Difficulty: Easy
Prep time: 20 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Spianatine with julienne vegetables and Asiago, honestly, brings a taste of Northern Italy right to your table. It combines the crisp freshness of raw veggies with the rich flavor of Asiago cheese flatbread. Super tasty. In the Veneto and Trentino-Alto Adige regions, folks are super passionate about their cheeses and love sharing easy, tasty dishes at gatherings. Here’s the deal: it’s all about using the best ingredients.

Tender strips of zucchini, carrots, fennel, and celery are tossed with good olive oil, then layered on a flatbread recipe that’s crispy and light. On top, you’ll find generous curls of Asiago—whether you go for the mild, younger kind or the sharper, aged cheese. It adds a ton of flavor, making the dish colorful and inviting. And the mix of crunchy veggies and melty cheese? Fun to eat, for sure.

Switching up the veggies keeps things interesting—really does. Some folks go heavy on fennel for a slightly sweet bite, while others might prefer more carrots for their tender snap. That’s part of what makes this vegetable flatbread so great. It's flexible and works with whatever’s in season or available. Plus, bringing these out at a party or for a quick snack with friends always draws attention. They look fancy without being fussy.

You can even tweak the moist feel of the veggies by changing up the oil or adding a splash of lemon for a tangy twist. The spianatine recipe keeps things simple, so you really taste the good stuff in every bite. People from Veneto and Trentino-Alto Adige might debate whose version is best. Which is great. But everyone agrees that a homemade flatbread with fresh toppings is hard to beat. Grab a plate and watch them disappear. The combo of veggies, real Asiago, and crisp bread never sticks around for long. Whether for a casual gathering or a special occasion, these spianatine are a delicious nod to Italian tradition. So... So good.

INGREDIENTS
Ingredients for 12 Flatbreads: Tomato crackers 12; Carrots 1 oz (30 g); Celery 1 oz (25 g); Fennel 0.9 oz (25 g); Asiago cheese 0.875 oz (25 g); Zucchini 0.75 oz (20 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Flatbreads with Julienne Vegetables and Asiago

To prepare the julienne vegetable and Asiago flatbreads, start by cleaning and cutting the vegetables into julienne (you can also consult the Cooking School: how to cut vegetables). Wash the vegetables well under running water, then trim the zucchini and cut them into julienne 1. Do the same with the carrots 2 after removing the ends and peeling them. Then cut the fennel in half 3.

Remove the tops and the harder outer layer 4. Then julienne the necessary amount of fennel 5. Next, remove the outer layer of the celery with a vegetable peeler 6.

Also julienne the celery 7 and then transfer the vegetables to a bowl. Salt and pepper to taste (8-9).

Season with a drizzle of extra virgin olive oil 10 and mix the ingredients well 11. Now finely grate the Asiago cheese and create curls 12.

Start with the cheese to assemble the flatbreads: place a tuft of curls on each flatbread 13. Then use kitchen tongs to add the julienne vegetables 14. Complete the assembly for all the flatbreads 15 and then transfer them onto a cutting board or serving plate to offer to your guests!

Storage

The julienne vegetable and Asiago flatbreads should be consumed as soon as they are ready.
If you wish, you can store the seasoned julienne vegetables for up to 1 day in the refrigerator, in a bowl covered with plastic wrap.

Tip

You can also make the flatbreads with julienne peppers, perhaps lightly sautéed in a pan, or substitute the Asiago with salted ricotta or the type of cheese you prefer.

For the translation of some texts, artificial intelligence tools may have been used.