Late Summer Flatbread with Edamame Pesto
Author: simply beautiful eating
Serves: 2-3
- 1 large flatbread
- ¼ cup edamame pesto - recipe below
- ½ cup sliced bocconcini cheese balls
- ¼ cup fresh ricotta cheese
- ¼ cup fresh grilled corn salad (mix corn with 1 tbls dried cranberries 1 tsp avocado oil & a sprinkle of salt & pepper)
- ¼ cup each sliced yellow zucchini & baby eggplant, steamed
- ¼ cup sliced peaches
- ¼ cup fresh raspberries
- ¼ cup seedless blue grapes
- ¼ cup yellow cherry tomatoes
- fresh basil for garnish
- Preheat oven to 400F.
- Place one flatbread on a baking sheet lined with parchment paper.
- Spread with edamame pesto and top with all remaining ingredients.
- Bake for 15 minutes or until nice and bubbly. Garnish with fresh basil and serve warm.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/09/20/late-summer-flatbread-with-edamame-pesto/
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