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Flat bread topped with sun-dried tomato and artichoke bruschetta and fresh spniach

Sun-Dried Tomato & Artichoke Bruschetta Flatbread

A super simple appetizer full of color and flavor, starring two of our best-loved bruschettas: Artichoke and Sun-Dried Tomato.

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 450˚F.
  2. In a large saucepan, heat oil on a medium high setting. Once hot, add garlic and cook until just beginning to brown. Add spinach to the pan and sauté until wilted, about 5 minutes.
  3. Assemble flatbreads, dividing toppings between each. Start with bruschettas, then sautéed spinach. Topic with a generous sprinkling of Parmesan.
  4. Place on non-stick baking sheet and cook until cheese is melted and bubbly, about 5-7 minutes.

Sun-Dried Tomato & Artichoke Bruschetta Flatbread

A super simple appetizer full of color and flavor, starring two of our best-loved bruschettas: Artichoke and Sun-Dried Tomato.