Rustic Flatbread with Roasted Poblano
Rustic Flatbread with Roasted Poblano
Directions
- 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.
Ingredients
- 4 1/2 oz. bread, flatbread, or Naan
- 2 tbsp Minor's® Fire Roasted Poblano Flavor Concentrate Gluten Free
- 2 1/2 oz. Artichoke Hearts, cut in half
- 1/4 cup shallot(s), thinly sliced
- 1/4 cup Red Bell Pepper, roasted, thinly sliced
- 1/4 oz. olive(s), black , pitted, canned, drained, Greek, roughly chopped
- 2 1/2 oz. cheese, goat, hard
- 1 oz. arugula, baby
- 2 tbsp oil, olive
- 1 tbsp cheese, Parmesan
