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Flatbread Recipes Two Ways
Savory warm, toasted flatbread in two delicious and unique ways with these two awesome recipes! Fig & Blue Cheese Flatbread with a Delicious Balsamic Reduction and Kale & Mushroom Flatbread with Smoked Gouda
We’re loading on delicious flavor onto flatbread in not one but two ways! Flatbreads of any kind can be an under-utilized tool in the kitchen, but I like to think of them as my own personal culinary canvas! Flatbreads like naan or pita are meant to be jazzed up and decorated rather than just eaten plain. Whether you make a flatbread pizza, smear it with a delicious dip or cover it in fresh toppings like we did, the result will always be great – and versatile!
But rather than just give you one recipe to use for your baked flatbreads, we are giving you two! What a deal, right? We’ve got you covered with one succulent, savory recipe and another that utilizes a combination of different flavors for a sweet, tangy snack. Best of all, these recipes are really easy and are perfect for parties, sharing plates or just a big snack.
Kale and Mushroom Flatbread
This recipe is more straightforward, but just as devastatingly delicious. The trick is using the best, freshest ingredients to pack a whole bunch of flavor and goodness into each little slice of this flatbread.
Also, covering the whole thing in a generous portion of gouda cheese helps too! And from this recipe, you can get an idea of what kinds of veggies would work on flatbread. Feel free to try your own recipe after you give this one a shot!
Fig and Blue Cheese Flatbread
I like to combine exciting flavors and in this flatbread recipe, there’s no holding back. Figs? Count me in! Blue cheese? Sure! The two combined? Even better! The two bold flavors bring out the best in one another.
I absolutely guarantee that if you try this recipe you won’t doubt the combination at all! Blue cheese can be an overpowering flavor, but when paired with a fresh fruit with a more delicate flavor (such as figs or pears), the bold flavor of the cheese really serves to enhance the flavor of the fruit. It’s just one of those weirdly awesome food science things that restaurant chefs use all the time to make such tasty food. The light tanginess and sweetness of the balsamic reduction really is just the metaphorical icing on the cake too. And of course you can substitute in another fruit, but just look at how beautiful these figs are!