Late Summer Flatbread with Edamame Pesto
I know this is news that you don’t want to hear, but yes folks, summer is almost over! WAAAAAAAAAAAA!
Only a couple more days until the next season begins, leaves turn from a green to a variety of vibrant fall colours and then drop to the ground. Why is it that my favourite season seems to fly by so quickly? WHY!!!
I’m truly a summer kinda gal and love using all the fresh provisions from our garden (which by the way, I have nothing to do with when it comes to planting, growing and tending).
This year we had a tenant take up space in the garden. A tiny bunny who I aptly named Alice. You may have followed Alice’s adventures on my snapchat and fell in love with her like I did. Steve didn’t care for her too much but I have caught him talking to her in this very high sweet voice on occasion. I wish you could have witnessed that, so heartwarming to hear him bond with Miss Alice Hippityhop.
Now listen. Although Alice looked innocent and cute, she completely had no shame and moved in the second she saw Steve planting the first seeds in the garden. His intent, as it is every year, was to grow a variety of beautiful tomatoes, summer squash, herbs and other vegetables.
It made no difference to Alice that we set up a high energy sprinkler system that works on a sensor. The second something passes by it shoots water out to supposedly deter the culprit from remaining in the garden area.
Well, guess what? Nine times out of ten, it was ME who got soaked by that stupid contraption, while Alice sat there snuggled amongst half eaten squash and tomatoes…… laughing. Ya that’s right. After all, this was her garden now.
So as we near the end of this beautiful season, the remnants of our crops were few and far between (BECAUSE OF ALICE). I gathered as much as I could before Alice had a chance to consume her three square meals a day.
I decided to make this late summer flatbread before it was too late. It’s a compilation of berries, blue grapes, tomatoes, edamame, basil, corn all topped with combo of fresh ricotta and bocconcini cheese.
Total yum factor = 10+.
Welcome to the family Alice.
- 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.
- 1 bag frozen edamame (about 3½ cups)
- 1 cup chopped fresh basil
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 small garlic clove, finely minced
- ½ cup pine nuts, walnut or almonds
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup avocado oil (or extra virgin olive oil)
- ¼ cup water or vegetable broth
- Bring a large pot of water to a boil. Add edamame and cook until slightly tender (about 3 minutes).
- Drain and let cool to room temperature.
- In food processor, pulse together edamame, basil, lemon zest, lemon juice, garlic, nuts, salt and pepper until roughly chopped. Drizzle in oil and ¼ cup water or vegetable broth; pulse until you get a thick paste.
- Makes about 2 cups. Can be stored in fridge for up to a week.
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