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Pesto & Goat Cheese Flatbreads

This is a great appetizer for either a stand-up party or sit-down dinner. It is quick and easy, and if you want to make it a social activity, everyone can join in and make their own. The inspiration for this comes from a tapas restaurant in Greenwich Village, NYC that disappeared many years ago – as restaurants tend to do in New York. The great part was that the bartenders used to make the food behind the bar – and this recipe can actually be made in a toaster oven very easily.

You”ll need:

For the flatbread

(Note: quantities are per flatbread – 1 flatbread per person)

  • 2 tblspns fresh pesto*
  • 1 small onion
  • 1 zucchini
  • 1/4 cup of goat cheese
  • 1 flatbread (can substitute pita bread)
  • 2 tspn olive oil

*Pesto is available pre-made in most supermarkets. If you’d like to make your own, put these ingredients in a blender and blend till smooth.

  • 5 cups fresh basil leaves
  • ½ cup fresh parsley leaves
  • 2 cups shredded parmesan cheese
  • 2 cups pine nuts
  • 4 tablespoons minced garlic
  • 1 teaspoons salt
  • 1 teaspoon black pepper
  • 1 – 1 ½ cups olive oil

Cut up the onion into rings and in a tspn of olive oil, cook the onions in a pan until golden brown. Set aside. Slice the zucchini thinly into circles and boil in 1/4 inch of water and a splash of olive oil until soft. Set aside to cool. Spread the pesto evenly on the flatbread. Add a a tblspn of carmelized onion sprinkled over the top to taste. Same with the zucchini. Add crumbled goat cheese. Drizzle a little olive oil on top and pop into a 325º oven until the goat cheese melts and serve hot!

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