Sun-Dried Tomato Pesto Flatbread Squares

• 1 cup fresh basil leaves
• 1/4 cup sun-dried tomatoes in oil, drained
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• Salt to taste
• 1/2 teaspoon black pepper
• 1 pre-made gluten-free flatbread
• 1/4 cup shredded mozzarella cheese
• Optional: cherry tomatoes, halved

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a food processor, combine basil, sun-dried tomatoes, Parmesan, garlic, olive oil, salt, and pepper. Pulse until smooth.
3. 3 Cut flatbread into 16 squares.
4. 4 Spread a thin layer of pesto on each square.
5. 5 Top with mozzarella cheese and optional cherry tomatoes.
6. 6 Bake for 10 minutes, or until cheese is melted and edges are crispy.
7. 7 Cool slightly before serving.

Equipment

• Food processor
• Baking sheet

Variations

• Add goat cheese for a tangy kick.
• Sprinkle with pine nuts for added crunch.

Substitutions

• Substitute gluten-free flatbread with pita for a different texture.
• Use nutritional yeast for a vegan Parmesan alternative.

Pairings

• Caprese skewers
• Olive tapenade

Nutrition

Tips

• For a richer flavor, let the pesto sit for 30 minutes before using.
• Use fresh mozzarella for a creamier texture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5 minutes.

Freezing: Freeze unbaked squares for up to 1 month. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a side of balsamic reduction.
• Pair with a crisp white wine for a refreshing appetizer.

FAQ