- Easy breakfast, snack or appetizer
Flatbread and veggie toppings:
1 piece of pre-made Naan bread
1 tsp Tasteful Olive Basil Olive Oil
¼ tsp Spanish Rosemary Sea Salt from The Tasteful Olive
1 Roma tomato, sliced
½ Avocado
1 tsp The Tasteful Olive’s Red Wine Vinegar (Moscatel, Barolo or Vinoso)
8 slices seedless cucumber
Salt & Pepper (to taste)
Brush the Naan bread with the olive oil and sprinkle with the flavored salt. OPTIONAL: Add the tomato slices in one layer before baking to get a roasted texture. Bake for 10 min. at 350 degrees. While it’s cooking, smash together avocado and red wine vinegar & sprinkle of salt and black pepper.
Spread the mashed avocado on the Naan bread. Top with the fresh slices of cucumber and tomato. Drizzle with a bit more Basil Olive Oil and Lemon Rosemary Sea Salt. Slice into “pizza slices” and enjoy! We also recommend topping your flatbread with Balsamic Glazed Onions (see Traditional or Fig Balsamic Vinegar station for recipe).
Recipe by Gary Hild, Former Executive Chef at Cerner Corporation
