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The sweetness of marinated artichokes and the tartness of broccolini mix on this distinctive flatbread.
Course:
Appetizer
Recipe:
US
Key phrases:
Artichoke, broccolini, butternut squash flatbread, white cheddar
-
3
ounce
Broccoli
to chop -
3
ounce
Marinated Artichokes
to chop -
1
spoon
olive oil -
4
ounce
Slices of sharp white cheddar cheese -
5
sprigs
thyme leaves -
1/8
the cup
Italian parsley - Take a look at for salt and pepper
-
Preheat oven to 400°F and line a baking sheet with aluminum foil.
-
Roll out the puff pastry and prick the highest with a fork to verify the puff pastry does not puff up an excessive amount of whereas baking.
-
In a non-stick pan, roast the broccolini to melt barely earlier than baking.
-
In puff pastry, layer artichokes, cheese, and high with roasted broccolini. Season with parsley, thyme and salt, and pepper.
-
Bake within the oven for 10-12 minutes till the puff pastry begins to show golden brown and the broccolini begins to graze.
