Sun-Dried Tomato and Manchego Flatbread

Louie was obsessed with always having Manchego cheese in the house.  After she received her first Puzzle, Agnes began to change her priorities.  This dish is a pleasant compilation of a few things that Agnes forgot.  Enjoy.

AuthorTheGBYCategory, , DifficultyBeginner

Sun-Dried Tomato and Manchego Flatbread - The GBY

Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins

 1 Stonefire Authentic Tandoori Naan, package
 1 cup Sun-dried Tomatoes, chopped
 ½ cup Manchego Cheese, shredded
 1 tbsp Basil, fresh, chopped
 1 Garlic, clove, finely chopped
 2 tbsp Olive Oil

1

Add the sun dried tomatoes, fresh basil, garlic and olive oil to a medium bowl, gently mix the ingredients together. Spread the topping over the bottom side of the naan (bubbly-side down) and top with the shredded Manchego cheese. Bake in a preheated 400 degree F oven for 8 to 10 minutes or until warm. Cut into appetizer-size pieces and serve.

Ingredients

 1 Stonefire Authentic Tandoori Naan, package
 1 cup Sun-dried Tomatoes, chopped
 ½ cup Manchego Cheese, shredded
 1 tbsp Basil, fresh, chopped
 1 Garlic, clove, finely chopped
 2 tbsp Olive Oil

Directions

1

Add the sun dried tomatoes, fresh basil, garlic and olive oil to a medium bowl, gently mix the ingredients together. Spread the topping over the bottom side of the naan (bubbly-side down) and top with the shredded Manchego cheese. Bake in a preheated 400 degree F oven for 8 to 10 minutes or until warm. Cut into appetizer-size pieces and serve.

Sun-Dried Tomato and Manchego Flatbread

(Photography by: Mark Farinholt)

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.