Chef Michele’s Flatbread with Pesto, Roasted Mushrooms, Sun-dried Tomatoes, Parmesan
Chef Michele Hunter uses pesto to boost the flavor in a simple flatbread. She makes this for herself after work or a whole tray when entertaining guests. And don’t worry about using store bought flatbread. By all means make your own, but keep a package in your fridge when you want something ready to go. This flatbread gets a burst of vibrant, herbaceous flavor from general dollops of pesto.
Prep
Cook time
Gallery
Ingredients
For
4
Batch(es)
Ingredients
| 3 tbsp pesto |
| 4 small flatbreads or mini naan |
| 1 lb washed mushrooms |
| 1/4 cup butter |
| 1 tbsp sundried tomatoes or roast cherry tomatoes |
| 1 clove minced garlic |
| 1/4 tsp rosemary and/or thyme |
| 1/4 cup olive oil |
| 1/4 cup grated Parmesan cheese |
| 1 pinch salt |
Chef Michele’s Flatbread with Pesto, Roasted Mushrooms, Sun-dried Tomatoes, Parmesan Directions
- Preheat oven to 400°F.
- Toss mushrooms in olive oil with the minced garlic, rosemary and thyme and roast until tender.
- Warm the flatbread in the oven for few minutes and spread with butter.
- Top the flatbreads with the roasted mushrooms, dollop the pesto on top and smear with the back of a teaspoon.
- Grate fresh Parmesan Reggiano on top.
Recipe notes
If you don’t have a jar of sun-dried tomatoes in oil, half and roast cherry tomatoes with the mushrooms. Or, if you have time in the week, turn your oven to a low 250F and roast halved cherry tomatoes with ¼ cup of olive oil and a pinch of sea salt for 2 hours. Until jammy and sweet Store in the fridge for two weeks.
