Olive tapenade flatbread
An enticing Olive Tapenade Flatbread recipe perfect for a lacto ovo vegetarian diet. Best served during casual gatherings or as a snack. It covers 6% of your daily requirements of vitamins and minerals.
Ingredients
kalamata olives
20
green manzanilla olives
20
naan bread
2
fresh bel gioioso mozzarella
141.75 g
extra virgin olive oil
1 Tbs
arugula
10 g
balsamic vinegar
1 tsp
Method
- Preheat BBQ grill to medium high.Use the tablespoon of olive oil to brush both sides of the naan.Grill naan for 3 minutes on each side
- Place olives and 6-8 teaspoons of olive juice/brine (you can mix the two kinds) in a food processor and pulse until it has a finer texture but not smooth (you'll want to still see pieces of olives).
- Spread this olive tapenade across one side of each naan.
- Add pieces of the mozzarella cheese.
- Place the naan back on the grill and cook until the bottoms get brown and crispy and the cheese melts.Toss the arugula with the balsamic vinegar and add arugula to cooked flatbread.
- Drizzle the flatbreads with more olive oil.
Nutrition:
Carbs
32 g
Fat
24 g
Protein
13 g
Share recipe:
Fall farro salad with pomegranate, walnut & truffles
75 min
722 Calories
4 serving
Lamb’s lettuce & crispy bacon salad
45 min
334 Calories
2 serving
World’s greatest lasagna roll ups
110 min
464 Calories
18 serving
Paella for four; a wonderful spanish mixed seafood stew
45 min
491 Calories
4 serving