Late Summer Flatbread with Edamame Pesto
 
 
Author:
Serves: 2-3
Ingredients
  • 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
Instructions
  1. Preheat oven to 400F.
  2. Place one flatbread on a baking sheet lined with parchment paper.
  3. Spread with edamame pesto and top with all remaining ingredients.
  4. 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/