Garlic Truffle Veggie Flatbreads

It's quick, it's easy, it's DELICIOUS, and faster than waiting for pizza delivery. Let's get cooking!

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

 2 flatbreads (try the Lavash Bread from Trader Joe's!)
 1 zucchini, sliced into half moons
 1 roma Tomato, halved and sliced
 4 garlic cloves
 1 tbsp all purpose flour
 1 ½ tbsp Italian Seasoning
 2 tsp garlic powder
 salt & pepper
 ¼ cup cream cheese
 1 ½ cups shredded mozzerella

1

Preheat oven to 450º.

Place garlic cloves in a small piece of foil. Drizzle with Sonoma Harvest Roasted Garlic Olive Oil, season with salt & pepper, cinch foil into a packet.

2

Toss zuchinni with a drizzle of Sonoma Harvest Roasted Garlic Olive Oil, salt, pepper, 1 tsp of Italian Seasoning and arrange on a baking sheet. Place cinched foil packet of garlic on the baking sheet. Roast in oven until zucchini is brown and tender, 12-15 min, tossing halfway.

3

While zucchini roasts, add tomato, 1 tsp Italian Seasoning, salt & pepper to a medium size bowl and allow to marinate.

4

Once zucchini is browned and tender, transfer to the bowl of marinading tomato, tossing gently. Place flatbreads on baking sheet with foil packet and return to oven for 5 - 7 minutes. Once removed from oven, transfer garlic to a cutting board and roughly chop.

5

In a large pan over medium-high heat, melt 2 1/4 tsp Sonoma Harvest Roasted Garlic Olive Oil. Add 1 tbsp flour, garlic powder, and remaining Italian Seasoning. Whisk constantly until lightly browned, appx 30 seconds.

Reduce heat to medium-low and whish in 1/2 c water and cream cheese until melted and combined. Add salt & pepper to taste. Simmer until thickened, 1 - 2 minutes. Remove from heat.

6

Heat oven broiler to high. Top flatbreads with sauce, roasted garlic, and the zuchinni/tomato mixture. Sprinkle with mozzarella. Broil flatbreads for 1 - 2 minutes or until cheese is melted, keeping a close eye on them to be sure they don't burn.

7

While flatbreads are still warm, drizzle lightly with Sonoma Harvest Garlic Truffle Oil, adding more as desired. Sprinkle with optional items like freshly grated parmesan, red pepper chili flakes, crumbled bacon, or your favorite chili oil.

Slice into pieces and serve as an appetizer, or alongside a large salad.

Ingredients

 2 flatbreads (try the Lavash Bread from Trader Joe's!)
 1 zucchini, sliced into half moons
 1 roma Tomato, halved and sliced
 4 garlic cloves
 1 tbsp all purpose flour
 1 ½ tbsp Italian Seasoning
 2 tsp garlic powder
 salt & pepper
 ¼ cup cream cheese
 1 ½ cups shredded mozzerella

Directions

1

Preheat oven to 450º.

Place garlic cloves in a small piece of foil. Drizzle with Sonoma Harvest Roasted Garlic Olive Oil, season with salt & pepper, cinch foil into a packet.

2

Toss zuchinni with a drizzle of Sonoma Harvest Roasted Garlic Olive Oil, salt, pepper, 1 tsp of Italian Seasoning and arrange on a baking sheet. Place cinched foil packet of garlic on the baking sheet. Roast in oven until zucchini is brown and tender, 12-15 min, tossing halfway.

3

While zucchini roasts, add tomato, 1 tsp Italian Seasoning, salt & pepper to a medium size bowl and allow to marinate.

4

Once zucchini is browned and tender, transfer to the bowl of marinading tomato, tossing gently. Place flatbreads on baking sheet with foil packet and return to oven for 5 - 7 minutes. Once removed from oven, transfer garlic to a cutting board and roughly chop.

5

In a large pan over medium-high heat, melt 2 1/4 tsp Sonoma Harvest Roasted Garlic Olive Oil. Add 1 tbsp flour, garlic powder, and remaining Italian Seasoning. Whisk constantly until lightly browned, appx 30 seconds.

Reduce heat to medium-low and whish in 1/2 c water and cream cheese until melted and combined. Add salt & pepper to taste. Simmer until thickened, 1 - 2 minutes. Remove from heat.

6

Heat oven broiler to high. Top flatbreads with sauce, roasted garlic, and the zuchinni/tomato mixture. Sprinkle with mozzarella. Broil flatbreads for 1 - 2 minutes or until cheese is melted, keeping a close eye on them to be sure they don't burn.

7

While flatbreads are still warm, drizzle lightly with Sonoma Harvest Garlic Truffle Oil, adding more as desired. Sprinkle with optional items like freshly grated parmesan, red pepper chili flakes, crumbled bacon, or your favorite chili oil.

Slice into pieces and serve as an appetizer, or alongside a large salad.

Garlic Truffle Veggie Flatbreads

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