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Archive for July, 2011

Summer is in full swing, and I’m craving lighter fare that can be whipped up in no time and doesn’t leave me wanting a nap. And, because it is the perfect time of year for them, I’m craving tomatoes something fierce. I have an aversion to non-local, out-of-season tomatoes so I get my fill of them while they’re at their delicious peak…when they’re so sweet you can eat them like an apple and so juicy you need a shower when you’re finished.

With Husband and I trying to get used to a new schedule (I got a new job so I can have evenings and weekends to focus on my photo business and some family time), we’re trying to tag team dinner. So, when Husband got home late in the evening (read: after the blistering sun had set) a couple of nights ago, he whipped up a bannock crust for us to use as a flat-bread base for some tasty Mediterranean-inspired toppings the next day. That way, we wouldn’t heat the house baking the flat-bread the following afternoon and we could just scatter the toppings on and quickly broil it to warm them a little and voila! Dinner!

And what a dinner it was! We came home the next afternoon after a long day at work and dinner prep lasted all of five minutes. When we took it out of the oven, it smelled just like a bistro entrée that we could leisurely enjoy while sitting on a patio somewhere, sipping herbaceous cocktails and people watching for hours. Okay, we ate it while sitting on our couch in our underwear and watching the second season of Community on Netflix; but, you get the idea! I have a feeling this flat-bread will join gazpacho in the summer rotation.

Mediterranean Flat-bread

-1 12″ flat-bread, prebaked (we used our bannock pizza crust recipe)

-1 cup tofu feta

-1 ripe tomato, thinly sliced

-1/4 red onion, diced

-1 cup fresh baby spinach

-1/4 cup fresh mixed herbs, chopped (I had parsley and dill on hand)

-2 oil-packed sun-dried tomatoes, thinly sliced

-6 kalamata olives, pitted and chopped

-T. oil from the sun-dried tomato jar

-pinch crushed red pepper flakes

Preheat the broiler for 3-5 minutes. Lay the prebaked flat-bread on a large baking sheet.

Spread the tofu feta on the base, leaving about an inch of crust all the way around. Lay the tomato slices on top on the feta in a single layer. Scatter the remaining ingredients on top, finishing with a drizzle of oil.

Broil the flat-bread 2″ from the heat for 3-5 minutes, or until the spinach starts to crisp. Remove from oven, slice into 8 wedges and serve.

 

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