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Rustic Flatbread with Fire Roasted Poblano

Rustic Flatbread with Roasted Poblano
Rustic Flatbread with Roasted Poblano
  • Preparation time
    20 min
  • Difficulty
    Easy
  • Number of servings
    4

Use Minor’s Fire Roasted Poblano Flavour Concentrate to build a rustic flatbread!

Create a flavourful canvas with Minor’s combination of fire roasted poblano peppers, onions, garlic, cilantro, and lime. The base pairs perfectly with a medley of vibrant toppings including artichoke, shallots, bell peppers, olives, and crumbled goat cheese.  Top with fresh, peppery baby arugula, a drizzle of rich olive oil, and a sprinkle of Parmesan cheese for added texture. 

This delectable dish makes for a delightful light meal or a show-stopping appetizer.

Ingredients
poblano concentrate
  • Flatbread, or Naan, 4.5 oz
  • Minor's Fire Roasted Poblano Flavour Concentrate, 2 tbsp
  • Artichoke heart, cut in half, 70g
  • Shallot, thinly sliced, 60mL
  • Red bell pepper, roasted, thinly sliced, 60mL
  • Black olives, pitted, canned, drained, Greek, roughly chopped, 7g
  • Goat cheese crumble, 70g
  • Baby arugula, 28g
  • Olive oil, 30mL
  • Parmesan cheese, 15mL
Preparation
  • 1
    To build the base, directly scoop the Fire Roasted Poblano Flavour Concentrate onto the flatbread and spread into a thin layer using a spatula.
  • 2
    Add the artichoke, shallots, bell peppers, olives, and goat cheese crumble on the flatbread, making sure to evenly space out each topping and not overcrowd.
  • 3
    Heat your convection oven to 400°F and bake your flatbread for 10-12 minutes or until it is crispy and golden brown.
  • 4
    Tear baby arugula by hand and sprinkle over top of flatbreads. Drizzle with olive oil and Parmesan cheese to finish.

Products Used

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