Sun-Dried Tomato & Artichoke Bruschetta Flatbread

Name: Sun-Dried Tomato & Artichoke Bruschetta Flatbread
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoons DeLallo Extra Virgin Olive Oil; 1 clove garlic, minced; 10 ounces fresh baby spinach leaves; 2 naan flatbreads; 1/2 jar DeLallo Artichoke Bruschetta (about 5 ounces); 1/2 jar DeLallo Sun-Dried Tomato Bruschetta (about 5 ounces); DeLallo Grated Parmesan

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

Prep Time

5min
Cook TIme

15min
Total Time

20min
Serving Size

4

Category Title Appetizer
Cuisine Type American
Level Simple

Recipe By: Delallo

Ingredients

1 tablespoons DeLallo Extra Virgin Olive Oil
1 clove garlic, minced
10 ounces fresh baby spinach leaves
2 naan flatbreads
1/2 jar DeLallo Artichoke Bruschetta (about 5 ounces)
1/2 jar DeLallo Sun-Dried Tomato Bruschetta (about 5 ounces)
DeLallo Grated Parmesan

Directions

Preheat oven to 450˚F.
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.
Assemble flatbreads, dividing toppings between each. Start with bruschettas, then sautéed spinach. Topic with a generous sprinkling of Parmesan.
Place on non-stick baking sheet and cook until cheese is melted and bubbly, about 5-7 minutes.

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Keywords:

spinach artichoke flatbread , spinach and artichoke flatbread , spinach artichoke flatbread recipe