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Flatbread Trio with Artichoke
Serve the flavors of the world with this Greek, Italian, and French trio of flatbreads.
6 flatbread pieces
1 cup hummus
1/2 cup Markon First Crop Cucumbers, chopped
1/2 cup Markon First Crop Tomatoes, chopped
1/2 cup Feta cheese, crumbled
1/2 cup olives, pitted
1/2 cup Markon First Crop Mushrooms, sliced and roasted
1/2 cup Markon First Crop Zucchini, sliced and roasted
1/2 cup Markon First Crop Yellow Squash, sliced and roasted
1/4 cup Markon First Crop Red Bell Peppers, minced
1/2 cup Ready-Set-Serve Peeled Garlic, roasted
1/4 cup olive oil
3/4 cup artichoke hearts, chopped
1/2 cup tomato sauce
1/2 cup caramelized Markon First Crop Red Onions
1/4 cup Parmesan cheese, shaved
Markon First Crop Basil, Oregano, and Tarragon, to garnish
Salt and pepper, to taste
Top two flatbread pieces with equal amounts of hummus, cucumber, tomatoes, Feta cheese, olives, and a sprig of oregano.
Top another two flatbread pieces with equal amounts of roasted garlic, mushrooms, zucchini, yellow squash, red bell peppers, olive oil, and a sprig of tarragon.
Top the last two flatbread pieces with equal amounts of tomato sauce, artichoke hearts, caramelized onions, Parmesan cheese, and a sprig of basil.
Season all three flatbreads with salt and pepper. Cut each in half and serve one of each (to form a trio).
Fall
Winter
Appetizers
Vegetarian