Take-out Tuesday, Antipasto Flatbread

Easier than ordering pizza, and a much lighter and healthier option, this flatbread comes together in minutes and is a great meal or appetizer.  DD and I made this last week for dinner while we were enjoying a little girl time at the beach.  It is perfect for summer dining.

flatbread with salami, pesto and artichokes thepaintedapron.com

We loaded this puppy up with lots of mushrooms, artichoke hearts, ribbons of salami and 2 different cheeses

DSC_9047

The crust is just a piece of this “Flatout” brand thin crust flatbread which is widely available.  I’ve seen it at Wal Mart and Publix.

DSC_9048

I sauteed the mushrooms first and next time I will saute the artichoke hearts too, just to get them a little golden and more flavorful

DSC_9049

You’ll want to bake the flatbread for a few minutes to get the crust firm before topping.  Start with a smear of pesto.

antipasto flatbread thepaintedapron.com

and begin piling stuff on! For each flatbread I used about 3 pieces of thin salami, 1 slice of thin Havarti cheese, 8 mushroom slices, 2-3 artichoke hearts, and a sprinkling of shaved Parmesan.

antipasto flatbread 1 thepaintedapron.com

Each one comes in at under 500 calories and packed with flavor.

antipasto flatbread 2 thepaintedapron.com

The crust is delightfully thin and “cracker like” crispy.

pesto flatbread with salami thepaintedapron.com

You can easily cut this into smaller pieces to serve as an appetizer

Italian flatbread 2 thepaintedapron.com

or enjoy it whole for an easy one dish meal.  We split the leftover one several days later for lunch and it was just as good!

Here’s the recipe:

ANTIPASTO FLATBREAD     for a printable version click here

for each flatbread:

1 flatbread {I used Flatout brand}

2-3 T pesto

2-3 artichoke hearts, sliced

8 mushroom slices

3 slices thin salami, cut into ribbons

1 slice, 3/4 oz, Havarti cheese {or Fontina or provolone}, torn into pieces

3 pinches shaved Parmesan

Bake flatbread according to package directions for about 5 minutes.  Smear evenly with pesto.  Saute mushrooms in a little olive oil over medium high heat to release moisture and brown.  Add artichoke hearts to skillet and quickly brown. Add toppings to flatbread and return to oven until melty and golden.

Enjoy!

______________________________________________________

I’m joining some of these great parties this week:

the Tablescaper for SEASONAL SUNDAY and OH, THE PLACES I’VE BEEN!

Between Naps on the Porch for METAMORPHIS MONDAY & TABLESCAPE THURSDAY

Stone Gable for ON THE MENU MONDAY and TUTORIALS, TIPS & TIDBITS THURSDAY

A Stroll Thru Life for INSPIRE ME TUESDAY

The Gunny Sack for TIME TO SPARKLE

Memories by the Mile for TUESDAY TRIVIA

Savvy Southern Style for WOW US WEDNESDAY

Cuisine Kathleen for LET’S DISH

Rattlebridge Farms for FOODIE FRIDAY

Alderberry Hill for MAKE THE SCENE MONDAY

The Dedicated House for MAKE IT PRETTY MONDAY and ANYTHING BLUE FRIDAY

No Minimalist Here for OPEN HOUSE THURSDAY

the Answer is Chocolate for BFF OPEN HOUSE

The Busy Bee’s for THURSDAY BLOG HOP

Crafts ala mode for WHAT TO DO WEEKENDS

The Country Cook for WEEKEND POTLUCK

check out these amazing blogs!

Serves 1

Comments
6 Responses to “Take-out Tuesday, Antipasto Flatbread”
  1. Mary says:

    Jenna, I love your flatbread and toppings! I’ll make a point to look for the flat out crust, perfect for summer dining and great to throw on the grill too 🙂

    Like

  2. Barbara F. says:

    This looks so gooood, I enjoy the Flatout breads, too. xo

    Like

  3. This is right up my style…thanks for sharing.

    Like

  4. Jenna,
    Thank you for sharing at Tuesday Trivia. This looks delicious. I’ve never had flat bread before, but I LOVE all the other ingredients so I’m going to have to try it!
    Hugs,
    Wanda Ann @ Memories by the Mile

    Like

  5. Jacqueline says:

    What a brilliant idea and so easy. Your flavor combination makes my mouth water! I am saving this one for quick and easy summer meals.

    Like

  6. This sounds yummy. I am definitely going to try it soon.

    Like

I would love to hear from you!!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Follow The Painted Apron on WordPress.com
%d bloggers like this: