A crispy crust holds fresh vegetables coated in an addictively creamy sauce. Parmesan Garlic Flatbread is a quick appetizer with bold flavor.
If you’re in need of a quick and easy appetizer this parmesan garlic flatbread is perfect. Because we use a pre-made crust it only takes minutes to whip up. It crisps up perfectly on the grill or in the oven and has loads of finger licking good flavor.
Flavor-town starts with the sauce.
GUYS this sauce is the best thing e-ver!
Fresh garlic and parmesan combine with greek yogurt to make a creamy coating for fresh veggies. It hits all the right notes of salty, tart, slightly spicy with a touch of sweetness. Your going to want to put this stuff on everything.
The flavor extravaganza continues by getting a nice carmalization on fresh veggies before they get a bath in that crazy good sauce. The tanginess from the yogurt and bold flavors compliment the natural sweetness in corn and broccoli but you can choose whatever produce you like. Lastly, Monterey Jack cheese gets sprinkled over everything for a nice finishing touch.
I use Josephs Lavash for the bread but you can use naan or any other flatbread product you like. Because we are using a thin bread opposed to think crust you can eat, eat, eat to you hearts content guilt free.
Parmesan Garlic Flatbread is a light pre-dinner nibble or make it a meal!
- 100 grams (1/2 cup) fresh corn kernels
- 100 grams (1 heaping cup) broccoli florets
- 1 josephs lavash bread
- 30 grams (1/4 cup) Monterey jack cheese
- For the Sauce:
- 4 garlic cloves, minced
- 113 grams (1/2 cup) plain greek yogurt
- 16 grams (2 tablespoons) grated parmesan cheese
- 1 teaspoon lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon honey or maple syrup
- salt/pepper to taste
- Preheat the oven to 400 degrees. Place your corn and broccoli on a baking sheet coated with cooking spray. Season with salt and pepper and bake in the oven 20 minutes staring half way through.
- Mix all the sauce ingredients in a bowl and set aside.
- when the vegetables are finished cooking, remove from he oven and drop the temperature to 350 degrees. Place the vegetables in a bowl and season with salt and pepper. Set aside.
- Place the lavash on a baking sheet coated with cooking spray. Give the lavash a quick spray with the cooking spray and bake in the oven 3-5 minutes or until it is lightly toasted. Be careful not to burn it.
- Remove from the oven and spread 3-4 tablespoons of the sauce over the bread. Top with the vegetables and cheese. Return to the oven and bake 8 minutes more or till the cheese is melted
- Cut, serve and enjoy. Drizzle with more sauce if desired.
Grill your veggies and toss in the sauce as directed.
Spray the lavash with cooking spray and place directly on the grill. Cook 3 minutes on each side or until its lightly toasted. Remove from the grill and top with toppings. Place back on grill and cook until the cheese melts
Questions of the day:
Are you a sauce person? I like everything I eat super sauced!
Red or white, whats your favorite sauce?
If appetizers are served before a meal, do you usually fill up on them? I always do even though I tell myself I won’t.