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Rustic Flatbread with Roasted Poblano
Mediterranean gets a flavorful, spicy twist. Crisp flatbread is brushed with olive oil and MINOR’S® Fire Roasted Poblano Flavor Concentrate and sprinkled...
Servings
4
4
Cuisine Type
- mediterranean
Day Part
- dinner
- lunch
Main Ingredient
- Vegetables
- Bread
Mediterranean gets a flavorful, spicy twist. Crisp flatbread is brushed with olive oil and MINOR’S® Fire Roasted Poblano Flavor Concentrate and sprinkled with Parmesan cheese. Piled with artichoke hearts, roasted red bell peppers, Greek olives, feta cheese, and baby spinach.
Ingredients
4.5 oz 1 each Flatbread or Naan
1 oz Minor’s® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
2.5 oz Artichoke hearts, cut in half
3/4 oz Shallot, thinly sliced
1.5 oz Red bell peppers, roasted, thinly sliced
1/4 oz Black olives, pitted, canned, drained, Greek, roughly chopped
2.5 oz Goat cheese, hard
1 oz Arugula, Baby
1 oz Olive oil
1 tbsp Parmesan cheese
Steps
Use a spatula to spread a thin layer of Fire Roasted Poblano Flavor Concentrate onto the flatbread.
Arrange the artichoke, shallots, bell peppers, olives, and goat cheese on the flatbread. Do not overcrowd the flatbread. All the ingredients should form one layer on the crust.
Bake in 400°F convection oven for 10-12 minutes or until flatbread is crisp and golden.
Tear baby arugula by hand and sprinkle over top of flatbreads. Drizzle with olive oil and Parmesan cheese to finish.
Additional Tips
Serve warm with a garden salad.
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