Appetizer/Small Plates Entrées Side Dishes

Rustic Flatbread with Roasted Poblano

  • 0:20 TIME
  • 4 portions
  • 248 calories

Preparation

Ingredients

Flatbread, or Naan 4.5 oz
Minor's Fire Roasted Poblano Flavor Concentrate Gluten Free 6 x 13.6 ounces 2 tbsp
Artichoke heart, cut in half 2.5 oz
Shallot, thinly sliced 0.25 cup
Red bell pepper, roasted, thinly sliced 0.25 cup
Black olives, pitted, canned, drained, Greek, roughly chopped 0.25 oz
Goats cheese, hard 2.5 oz
Arugula, Baby 1 oz
Olive oil 2 tbsp
Parmesan cheese 1 tbsp

Method

  1. Use a spatula to spread a thin layer of Fire Roasted Poblano Flavor Concentrate onto the flatbread.
  2. 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.
  3. Bake in 400°F convection oven for 10-12 minutes or until flatbread is crisp and golden.
  4. Tear baby arugula by hand and sprinkle over top of flatbreads. Drizzle with olive oil and Parmesan cheese to finish.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 248 kcal
Protein 9 g
Fats, total 16 g
Carbohydrate, total 16 g
Sugars, total 2 g
Fats, saturated 6 g
Fiber, total dietary 2 g
Sodium 399 mg
Calcium 194 mg
Cholesterol 19 mg
Iron 2 mg
Vitamin C 34 mg
Vitamin D 5 IU