Pesto & Greens Flatbread with Burrata
There's something about green food that just entices me. Fresh, fab, and delish! Flatbread topped with broccoli, asparagus, shallot, feta, zucchini, and herbs, baked and finished with burrata cheese and microgreens.
PREP TIME
15 minutes
COOK TIME
13 minutes
INGREDIENTS
15
Serves: 3 - 4
Ingredients
- 300 grams300 grams300 grams Flatbread, Multigrain
- 1 whole1 whole1 whole Extra Virgin Olive Oil
- 1 whole1 whole1 whole Peperoncini Peppers, in chili oil
- 1.5 cup1.5 cup1.5 cup Broccoli, Approximate amount of florets
- 0.5 bunch0.5 bunch0.5 bunch Asparagus, ends trimmed and chopped
- 0.5 cup0.5 cup0.5 cup Zucchini, cut in half moons
- 1 whole1 whole1 whole Shallot, halved & sliced
- 2 whole2 whole2 whole Green Onion (Scallion), sliced & separated light and dark portions
- 6 pieces6 pieces6 pieces Basil, Fresh, small handful, chopped
- 1 whole1 whole1 whole Feta Cheese, As much as you want.
- 1 whole1 whole1 whole Microgreens, I used Arugula
- 1 whole1 whole1 whole Burrata, See Recipe
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Organic Balsamic Glaze
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a pot of cold water to a boil and once boiled, drop in your broccoli florets. After 3 minutes, drop in your asparagus and continue for 2 minutes. Strain the bright green veggies in to a prepared ice bath to stop their cooking. Let them sit in the ice bath for about a minute before straining and drying.
- Preheat your oven to 425 F
- Start by drizzling the flatbread with EVOO and dropping your pesto around the flatbread. Use a basting brush to brush the pesto around the flatbread, leaving a little space around the edge for a crust. Next, spoon over desired amount of pepperoncini in oil, and spread that around to coat the flatbread as well. Place your broccoli florets, asparagus, sliced zuccs, shallots, and light green portions of green onions around the flatbread. Sprinkle some crumbled feta over the flatbread as well.
- Place the flatbread directly on the rack for a super crispy crust. I put mine on a parchment lined baking sheet and still found it got nice and crispy edges but retained some softness throughout the middle. Bake for 8 - 12 minutes, until edges are golden brown and feta is lightly browned. Remove from the oven, season with a good pinch of salt, and set on to a wire cooling rack until it's cool enough to handle.
- Slice the flatbread in to 6 or 8 pieces. Tear apart burrata and place it sporadically around the the sliced flatbread, seasoning with salt & cracked pepper, followed by garnishing with the darker portions of green onions and arugula micro greens.
- Serve with balsamic reduction if desired. I thought it paired beautifully 🙂 ENJOY
Notes
- PESTO - https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
- Cook time is estimated between 10 - 15 depending on whether you do it directly on the rack, or on a tray as I did!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1222 |
| Fat: | 41 g |
| Carbohydrates: | 171 g |
| Protein: | 36 g |
| Cholesterol: | 29 g |
| Sodium: | 2679 mg |
| Fiber: | 10 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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