OLIVE TAPENADE FLATBREAD
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.
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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.
Added:
Tuesday, August 1, 2017 - 6:42pm
