How to make:
Floral Tomato & Artichoke Pesto Flatbread
Impress your dinner party guests with this beautiful Floral Tomato & Artichoke Pesto Flatbread! This appetizer only requires 30 minutes to make & is full of flavor. (vegan)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Author:
Yield:
8 1x
Ingredients
- 1 cup fresh basil, packed
- 1/4 cup walnuts*
- 3 tablespoons Pompeian Robust Extra Virgin Olive Oil, plus more for drizzling
- 2 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon nutritional yeast
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 whole-wheat flatbreads, store-bought or homemade**
- 2 Roma tomatoes, thinly sliced
- 1 cup canned artichoke hearts, quartered
- 1 package mixed edible flowers
Instructions
- Preheat oven to 350F.
- In a food processor, add basil, walnuts, Pompeian Robust Extra Virgin Olive Oil, lemon juice, nutritional yeast, garlic, salt and pepper. Process until the basil and walnuts are finely minced.
- Divide the pesto between the two flatbreads and spread evenly. Top with tomato slices and artichoke hearts.
- Bake for 15 minutes, until the tomatoes and artichoke hearts are crispy on the edges. If desired, broil on high for 1-2 minutes for extra crispiness.
- Arrange the edible flowers on the flatbreads and drizzle with Pompeian Robust Extra Virgin Olive Oil.
Notes
*Any nut or seed will work. I have also used hemp seeds and almonds.
**This is the recipe I used for whole-wheat flatbreads.