Serving Size: 4 (each)
If you’ve ever been over to dinner at my place you probably know that I am a big fan of crostini, flatbreads, and bruschetta for appetizers. The reason I love all of the above is similar – you can take bits and pieces of ingredients, buy a good flatbread, pizza crust, or plain old chunk of bread, and combine them to make an appetizer that looks and tastes very special. I am highly fuss free (most of the time), so I like food that shares my disposition. These were two I made this week. I loved the beet one, which I pretty much had all to myself (“that looks like a lot is going on here,” Jack said skeptically of the beet flatbread, while shoving in a few slices of the salami version).
Flatbread with Beets, Blue Cheese, and Artichoke Hearts
- 1 large (approximately 10-inch) store bought thin pizza crust or flatbread
- 6 baby beets (I used a combo of baby candy beets and baby red beets)
- ½ cup crumbled blue cheese
- 1 (8 ounce) jar marinated artichoke hearts, drained and sliced
Flatbread with Cheese, Salami and Arugula Salad
Flatbread with Beets, Blue Cheese, and Artichoke Hearts.
1. Preheat the oven to 400°F. Place the beets in a saucepan and add cold water to cover. Cover the pot and bring to a simmer over medium high heat. Reduce the heat to medium and simmer the beets, covered, for about 20 minutes until a sharp knife slides easily into the beets. Drain the beets and allow to cool. When the beets are cool enough to handle, trim off the tops, peel off the skin, and thinly slice them.
2. Evenly distribute the beets, artichoke hearts, and blue cheese over the pizza crust. Bake for 8 to 10 minutes until the flatbread is slightly crispy and just turning brown around the edges and the cheese is melted. Remove from oven, cut into slices and serve hot.
Flatbread with Cheese, Salami and Arugula Salad.
1. Preheat the oven to 400°F.
2. Evenly distribute the cheese and salami over the pizza crust. Bake for 8 to 10 minutes until the flatbread is slightly crispy and just turning brown around the edges and the cheese is melted.
3. Meanwhile, in a medium bowl, toss the arugula in the white wine vinegar, olive oil, and salt and pepper. Remove the pizza from the oven, arrange the arugula on top, cut into slices and serve hot.