Basil Pesto Flatbread with Artichokes, Sun Dried Tomatoes, and Balsamic Glaze
Overview
This Basil Pesto Flatbread combines the savory flavors of pesto, fresh mozzarella, artichoke hearts, and sun-dried tomatoes on a crispy French baguette, topped with fresh basil and a drizzle of balsamic glaze. The sweet balsamic perfectly balances the rich sun dried tomatoes, enhancing the Mediterranean-inspired ingredients. Did you know that artichokes are one of the oldest cultivated vegetables and were considered a delicacy by ancient Greeks and Romans? This flatbread brings together history and flavor for a delicious, easy-to-make appetizer or meal!
Total Cook Time: 30 minutes
Serves: 4
Vegetarian
Bella Product Used:
Sun Dried Tomato Halves with Premium Oil with Italian Herbs 8.5 oz
Ingredients
- 1 French baguette, halved lengthwise
- ½ cup basil pesto (store-bought or homemade)
- 2 cups fresh mozzarella cheese, sliced or shredded
- ½ cup black olives, sliced
- 3-4 garlic cloves, thinly slivered
- 1 cup artichoke hearts, quartered (from a can or jar, drained)
- 1 small red onion, thinly sliced (about ½ cup)
- ½ cup Bella Sun Luci Sun Dried Tomato Halves, drained (reserve the oil from the jar for seperate uses)
- Fresh basil leaves, for garnish
- Aged balsamic glaze, for drizzling
- Salt and freshly ground black pepper to taste
Directions
- Preheat the oven: Set your oven to 375°F (190°C).
- Prepare the bread: Slice the French baguette in half lengthwise and place both halves on a baking sheet, cut side up.
- Spread the pesto: Evenly spread about ¼ cup of basil pesto on each half of the baguette.
- Add the toppings: Cover the baguette generously with mozzarella cheese. Evenly distribute the black olives, slivered garlic, artichoke hearts, and red onion across both halves. Add the sun-dried tomato halves, and drizzle with a small amount of the reserved oil for extra richness.
- Bake the flatbreads: Place the flatbreads in the preheated oven and bake for 12-15 minutes, or until the cheese is melted and the bread edges are crispy and golden.
- Garnish: Remove from the oven and cool slightly. Garnish with fresh basil leaves and a generous drizzle of aged balsamic glaze.
- Season and serve: Finish with salt and freshly ground black pepper to taste. Slice into pieces and serve warm.
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