Friday, October 9, 2009

Veggie Flatbread with Pine nut Hummus

This is the appetizer I created for the super bowl party we attended. I wanted to make something healthy, but also tasty enough to hold it's own amongst the wings and party dips. I think this finger-friendly and figure-friendly appetizer did just that.

I made a concoction of olive oil, rosemary, minced garlic, salt and pepper. I briefly heated this in a small bowl in the microwave (I know that sounds strange, but a friend of ours from SD and her family never use butter when they eat bread. They always heat olive oil, garlic and salt in the microwave and then spread that on the bread. Sounded good to me). So, I brushed both sides of the pita with the garlic oil and baked it at 400 degrees directly on the racks for about 5 or 6 minutes. 

Out of the oven, I spread a thin layer of pine nut hummus on one side and topped it with caramelized red onions. I started the onions first, so they would be ready when the pita came out of the oven.

Next, I layered on all the yummy ingredients that sounded good to me. Marinated artichoke hearts, kalamata olives, sun-dried tomatoes, fresh basil, feta and parmesan cheese. Then I drizzled it with balsamic vinegar and sprinkled a pinch of flaked sea salt on top. 

This went back into the oven for a few more minutes until the cheeses started to melt and all the veggies and herbs warmed up and were nice and fragrant.

My 10 month old was just finishing a nap, so I sent the appetizer with my husband while I got her up and ready. I made three veggie flatbreads and when I got to the party, they were gone. Everyone loved them and asked for the recipe. Play around with the toppings and add anything you want. On one of the flatbreads I left off the cheese, but with all the flavors it wasn't missed!

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