Rustic Flatbread with Roasted Poblano
-
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.
Share
Components
