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  • Easy Flatbread Recipe
  • Easy Flatbread Recipe
  • Easy Flatbread Recipe
  • Easy Flatbread Recipe
  • Easy Flatbread Recipe
  • Easy Flatbread Recipe
  • Easy Flatbread Recipe
  • Easy Flatbread Recipe
  • Easy Flatbread Recipe

Easy Flatbread Recipe

Food | May 09, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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This EASY FLATBREAD RECIPE is so good, we expect it to become your new favourite go-to party appetizer. It’s easy and wonderful!

This simple idea for a party appetizer has long been a go-to recipe for me; it never fails to garner compliments every time I serve it. It’s perfect on its own as a light meal or snack, but I’ve also served it next to a bowl of soup to make a hearty offering.

We originally called it ABC FLATBREAD because of three of the ingredients – arugula, bresaola and Cambozola. If the mention of these three key ingredients have you scratching your head, fear not; here’s the scoop.

Time to create this crowd-pleasing treat.

Easy Flatbread Recipe

THE INGREDIENTS

We’ve been suggesting everyone try to eat more healthy greens, and baby arugula ranks high on that list. It’s known for its peppery flavour, but as a topping for flatbread, it’s a subtle finish to our delicious starter.

Another choice ingredient for this recipe is bresaola, a top round of beef that is salted then cured, creating rich-flavoured meat often enjoyed thin-sliced with cheese, fruit and bread. Look for bresaola at gourmet delicatessens or butcher shops that sell smoked and cured meats.

Easy Flatbread Recipe

FAVOURITE CHEESE

A combination of a French soft-ripened triple cream cheese and Italian Gorgonzola, Cambozola is a luxurious cow’s milk cheese with a creamy texture, pockets of blue veining and unique exterior of grey mould. Using it in this application works best if you allow the cheese to come to room temperature for about an hour before you begin.

Easy Flatbread Recipe

LAY IT ON

I’ve saved the best for last! For recipes using flatbread, I recommend a traditional Iranian flatbread called barbari as a stellar base – look for it in the bakery section of your favourite grocery store.

Once you find a source for barbari bread in your area, do as I do – buy a few of the oversized loaves and freeze some for use at a later date. Once you defrost the frozen bread, just follow my recipe as directed.


A quick note on the recipe and attached video – although I only “dress” one half of the loaf in the video, the number of ingredients listed in this recipe are sufficient to complete the full loaf.

As mentioned above, this EASY FLATBREAD RECIPE goes great with soup. Try it with our SLOW COOKER CORN CHOWDER or our CREAM OF ASPARAGUS. If you’re pressed for time, try it with our GAZPACHO SMOOTHIE too!

Simple to prepare, this EASY FLATBREAD RECIPE is bursting with unique and memorable flavours.

Comments

2 Responses to “Easy Flatbread Recipe”

  1. […] ABC FLATBREAD – Warmed Armenian flatbread buttered with Cambozola cheese, cured bresaola (thinly sliced beef), figs and balsamic-drizzled arugula. Have your pizza cutter handy for ease of service. […]

  2. […] fabulous flavour and superior, good taste. Looking for a complete menu idea? Start off with our ABC FLATBREAD, serve this pasta as the main, and then finish the evening with an easy to prepare STRAWBERRY […]

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Ingredients & Amounts

  • 1 loaf of barbari
  • 6 ounces of Cambozola cheese, room temperature
  • 16 slices of bresaola, thinly sliced
  • 1 tablespoon of butter
  • 1 shallot, thinly sliced
  • 5 Mission figs, quartered and sliced
  • 3 cups of baby arugula
  • 4 tablespoons of extra virgin olive oil
  • 1 tablespoon of balsamic vinegar
  • 1 lemon wedge
  • 1 teaspoon of honey
  • 1 ounce of Grana Padano cheese, grated
  • drizzle of fig balsamic glaze
  • salt and pepper

Instructions

  1. Preheat oven to 250°F with the rack in the middle position. Slice barbari flatbread into two pieces lengthways and place onto a large baking sheet. Transfer to oven and bake for 20 minutes.
  2. While bread is warming, melt butter in a small skillet on medium heat. Add shallots and sauté until soft and golden. Add figs and sauté for about 2 minutes. Add a bit of salt and pepper and set aside.
  3. Place oil and vinegar in a small bowl. Squeeze in lemon juice and add honey. Whisk vigorously to incorporate. Place baby arugula in a medium-sized bowl, drizzle with dressing and lightly toss.
  4. Remove the bread from the oven and place onto a cutting board. Working with the first half of bread, smear the top with about half of the Cambozola cheese. Place half of bresaola slices on top. Spoon on the sautéed figs, distributing evenly. Add the arugula salad on top and sprinkle with grated Grana Padano and a drizzle of fig balsamic glaze.
  5. Using a sharp knife or pizza cutter, cut into thin rectangular slices and serve.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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