Description
The perfect vegetarian appetizer for your next party or a quick dinner for two.
Ingredients
- 1 Whole Wheat Naan Flatbread
- 1 teaspoon Extra Virgin Olive Oil
- ¾ teaspoons Za’atar Seasoning, Divided
- 2 whole Artichoke Hearts Canned In Water (drained, Dried And Roughly Chopped)
- 1 Tablespoon Chopped Kalamata Olives
- 6 Grape Tomatoes, Chopped
- ⅓ cups Chopped Cucumber
- 3 Mini Bell Peppers, Roughly Chopped
- 2 teaspoons Finely Chopped Shallot
- 2 teaspoons Fresh Squeezed Lemon Juice
- ¼ cups Plain Hummus
- 2 Tablespoons Thinly Sliced Flat Leaf Parsley
- 2 Tablespoons Crumbled Feta Cheese
Preparation
Preheat toaster oven to 400ºF.
Place flatbread on an ungreased cookie sheet and brush (or spray) each side with oil. Sprinkle with 1/2 teaspoon Za’atar seasoning.
Bake flatbread for 7–8 minutes until golden and crisp on the edges. Cool 3–4 minutes before topping.
While the flatbread cools, mix artichoke hearts, Kalamata olives, tomatoes, cucumber, bell peppers and shallot in a small bowl. Drizzle with lemon juice and add remaining 1/4 teaspoon Za’atar seasoning. Stir well to combine.
Spread cooled flatbread with hummus and top with chopped vegetables. Sprinkle with parsley and feta. Use a pizza cutter to easily divide into 6 slices and enjoy.
