Roasted Garlic & Mushroom Flatbread with Kale Pesto

This delicious and easy flatbread makes an impressive pairing for our Proprietary Red Blend, and can be easily sliced into bite-sized pieces and served as canapes.

2 each “Stonefire” brand flatbreads or naan breads
3 packs Maitake mushrooms
6 oz. Crescenza cheese
2 heads garlic
1 Tbsp Round Pond Italian Varietal Extra-Virgin Olive Oil
1 tsp salt
½ cup kale pesto
2 Tbsp Round Pond Infused Garlic Oil
Microgreens for garnish

Place 2 heads of garlic in a 12”x12” piece of foil, drizzle with olive oil and salt. Fold it up and then place in a 375-degree oven for 45 minutes.  Once ready, pull the garlic out of the oven and let cool, then squeeze out the cloves of garlic and reserve for the assembly of the flatbread.

Next cut the bottom of the maitake mushrooms off and pull them apart into smaller pieces. Sauté mushrooms in olive oil until fully cooked. Before you take the mushrooms out of the pan, season them with salt and pepper.

To assemble, start by mashing and spreading the roasted garlic cloves onto the flatbreads. Top with the mushrooms and cheese and bake in a 400-degree oven until the cheese is melted and the flatbread becomes a bit crusty and brown. Once finished, pull the flatbreads out of the oven and drizzle them with the kale pesto and Garlic Oil. Sprinkle with microgreens if desired. Cut into wedges and enjoy!

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