Sun-Dried Tomato and Manchego Flatbread

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)

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