Mediterranean lemon, vegetable, and two-cheese flatbreads
10
Points®
Total time: 37 min • Prep: 25 min • Cook: 12 min • Serves: 8 • Difficulty: Easy
This lemony, vegetable-studded flatbread is filled with rich flavors and textural contrast, ideal for a lunch or a light dinner that looks and tastes fancy. Lightly toast the nuts before you toss them with the greens—the heat adds flavor and crunch. Lemon always adds brightness to a dish, but when it’s roasted, the heat of the oven concentrates the sugars in the lemon and its flavor and releases the aromatic oils in its skin. The resulting flavor is something magical. The charred lemons also look quite pretty, too. If you’d like a touch of heat, you can stir a little crushed red pepper into the feta mixture.
Ingredients
Mini naan
8 item(s)
Crumbled feta cheese
0.75 cup(s)
Olive oil
2 Tbsp
Garlic
2 medium clove(s)
Dried oregano
1 Tbsp
Broccoli
3 cup(s), chopped
Lemon
2 item(s), large
Pine nuts
0.25 cup(s)
Arugula
1 cup(s)
Parmesan cheese
2.5 oz
Fresh oregano
1 Tbsp
Sea salt
1 pinch(es)
Black pepper
1 pinch(es)
Instructions
1
Preheat oven to 425°F. Place bread in a single layer on a large rimmed baking sheet.
2
In a medium bowl, blend, feta, oil, garlic, and oregano into a paste. Spread a scant 2 Tbsp feta mixture over each bread. (Set bowl aside to use later.)
3
Divide broccoli among bread; top each with a few lemon slices. Bake until lemons begin to caramelize, about 12 minutes (you can also bake these directly on the oven rack if you prefer).
4
Meanwhile, heat a small skillet over medium heat. Add pine nuts; cook, tossing, until nuts are toasted and medium brown, about 2-3 minutes.
5
Place arugula in feta bowl and add hot pine nuts; gently toss. Divide arugula mixture over bread; evenly divide Parmesan over top. Sprinkle with fresh oregano, and salt and pepper (if using).
6
Serving size: 1 flatbread
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