Loaded Greek Flatbreads
with Cashew-Feta & Spinach
Sprouted grain flatbreads are topped with creamy cashew-based feta cheese with garlic and oregano. Dollops of hummus and olive tapenade add the finishing touch for balanced, full-bodied flavor.
Nutrition (per serving)
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INGREDIENTS
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 tsp dried oregano
- 1 garlic clove, peeled and minced
- 2 flatbreads
- 4 oz teen spinach, roughly chopped
- 1 Roma tomato, thinly sliced
- 1/4 cup hummus
- 2 oz olive tapenade
- 2 tsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Whisk together herb garlic cheese, oregano, garlic, 1 tsp olive oil, and ½ tsp salt in small bowl. Set aside. (4-servings: use 2 tsp olive oil, 1 tsp salt)
Move oven rack to middle position and set oven to broil on high. Place flatbreads on baking sheet, bottom side up, and broil until beginning to crisp, 1 to 2 minutes. Flip flatbreads over and top with spinach and tomato. Drizzle each flatbread with ½ tsp olive oil and broil until tomatoes are soft and flatbreads are golden brown, 2 to 3 minutes. (TIP: All broilers are different. Watch your flatbreads carefully to ensure they don’t burn.)
Dollop with cashew feta, hummus, and olive tapenade. Cut flatbreads into quarters. Enjoy!
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