Rustic Flatbread with Roasted Poblano

Name: Rustic Flatbread with Roasted Poblano
Total time: 20 s
Yield: 4
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

Preparation time
20 min
Difficulty Easy
Number of servings
4

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

Preparation

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.

Components

See Related Products

Minor’s Fire Roasted Poblano Flavor Concentrate Gluten Free 13.6 oz (Pack of 6)