Goat Cheese and Sun-Dried Tomato Flatbread
Sprinkle cheese, herbs and sundried tomatoes over oil-brushed naan flatbread for a quick hors d’oeuvre you can make at the drop of a hat. Switch up the herbs for your favourite combination or what you have on hand.
Position oven rack in lower third of oven. Preheat oven to 425°F (220°C).
Brush oil over tops of flatbreads.
Combine goat cheese, basil, chives, parsley and pepper in bowl; sprinkle half of mixture over flatbreads. Arrange tomatoes over top; sprinkle with remaining cheese mixture.
Place flatbreads directly on lower oven rack. Bake for 5 to 7 minutes or until cheese is melted and bread is crisp. Cut each flatbread into eighths and serve.
You will need
1 tbsp (15 mL) extra virgin olive oil
1 pkg (250 g) PC Traditional Naan Flatbreads
1 cup (250 mL) PC Shredded Goat’s Milk Mozzarella Cheese
2 tbsp (25 mL) each finely chopped fresh basil, chives and parsley
1/4 tsp (1 mL) freshly ground black pepper
4 pieces PC Splendido Sliced Sun-Dried Tomatoes in Seasoned Oil, drained and chopped