OLIVE TAPENADE FLATBREAD
By: Laura (AKA Kraz...
Published: Tuesday, August 1, 2017 - 6:42pm

Ingredients




20 Kalamata olives
20 Green manzanilla olives
6-8 teaspoons of the olive juices (I combine them)
2 Naan breads (I use Stonefire brand)
5-6 oz. fresh mozzarella cheese – cut into small pieces
1 TBS extra virgin olive oil
1/2 cup arugula
1 drizzle balsamic vinegar
1 drizzle extra virgin olive oil

Preparation

1 Preheat BBQ grill to medium high. 2 Bruch both sides of the naan with the olive oil. 3 Grill naan for 3 minutes on each side 4 Place olives and olive juice in a food processor and pulse until it is a small texture but no smooth (you’ll want to still see pieces of olives). 5 Place spoons full of olives over one side of the naan. 6 Add pieces of the mozzarella cheese. 7 Place the naan back on the grill and cook until the bottoms get brown and crispy and the cheese melts. 8 Toss the arugula with the balsamic and add arugula to cooked flatbread. 9 Drizzle the flatbreads with olive oil.

About

Olive Tapenade Flatbread is a great use of leftover or extra olives. I use two types of olives and a store bought flatbread…it’s really in minutes.