Tomato, Pesto and Goat's Cheese Naan Bites

Our naan dippers go Cal-Ital upscale with this pesto and goat cheese hors d’oeuvre, a perfect accompaniment to a glass of white wine with the neighbours.

Ingredients8

  • 2 tbsp (25 mL) extra virgin olive oil
    Extra Virgin Olive Oil
    In Cart

    PC Splendido  Extra Virgin Olive Oil (500mL)

    $5.99 ea
    $1.20 / 100 mL
  • 1 medium garlic clove, sliced
    Garlic
    In Cart

    Rooster  Garlic (1kg)

    $4.99 ea
    $0.50 / 100 g
  • 1 pkg (255 g) PC Grape Tomatoes,
    Grape Tomatoes
    In Cart

    President's Choice  Grape Tomatoes (280g)

    $3.49 ea
    $1.23 / 100 g
  • 1/4 tsp (1 mL) salt
    Sea Salt Grinder
    In Cart

    President's Choice  Sea Salt Grinder (77g)

    $3.99 ea
    $5.18 / 100 g
  • 1/8 tsp (0.5 mL) freshly ground black pepper
    Black Pepper, Ground
    In Cart

    No Name  Black Pepper, Ground (150g)

    $4.49 ea
    $2.99 / 100 g
  • 1 pkg (160 g) PC Traditional Naan Dippers Flatbreads
    Traditional Naan Flatbreads
    In Cart

    President's Choice  Traditional Naan Flatbreads (250g)

    $2.99 ea
    $1.20 / 100 g
  • 1/3 cup (75 mL) PC Splendido Basil Pesto
    Basil & Cheese Pesto
    In Cart

    Olivieri  Basil & Cheese Pesto (160g)

    $4.99 ea
    $3.12 / 100 g
  • 1/3 cup (75 mL) PC Crumbled Goat's Milk Feta Cheese
    Feta, Tub
    In Cart

    Tre Stelle  Feta, Tub (1kg)

    $24.99 ea
    $2.50 / 100 g

Cooking Instructions

1

Preheat oven to 375°F (190°C).

2

Heat oil in large nonstick frying pan over medium-high heat. Cook garlic, stirring occasionally, for 1 to 2 minutes or until fragrant; remove and discard using slotted spoon. Arrange tomatoes in an even layer in pan. Cook without stirring for 3 to 4 minutes or until tomatoes begin to blister. Sprinkle with salt and pepper; stir. Continue to cook without stirring for another 3 minutes; remove pan from heat. Set aside to cool for about 10 minutes.

3

Arrange naan dippers on rimmed baking sheet. Spread pesto evenly over entire surface of each naan dipper; top each with some tomatoes followed by cheese. Bake in centre of oven for 5 minutes. Transfer to serving platter; serve immediately.
You will need
2 tbsp (25 mL) extra virgin olive oil
1 medium garlic clove, sliced
1 pkg (255 g) PC Grape Tomatoes,
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
1 pkg (160 g) PC Traditional Naan Dippers Flatbreads
1/3 cup (75 mL) PC Splendido Basil Pesto
1/3 cup (75 mL) PC Crumbled Goat's Milk Feta Cheese