Spinach, Arugula and Cherry Tomato Flatbread
A few weeks ago my husband celebrated his 30th birthday. I asked him what he wanted to do (given that I’m 9 months pregnant and pretty limited on what I can do I didn’t want to be a party-pooper). I was willing to throw/ host a party at our house and/or do just about whatever he wanted. I wanted to make his birthday as special as could be. All he wanted to do was go to a local craft beer bar with friends. So I arranged that, and then managed to sneak over before we arrived to drop off a cake and some balloons and a 30 birthday banner for our reserved table. We had a good group of people come out–about 20 or so friends. Lots of friends we haven’t seen in a while. I was trying to make it all about Jon; however, it was more like our last happy hour outing before we will need a baby sitter.
I will be the first to admit, I wasn’t exactly thrilled about the craft beer bar he chose. Let’s face it–I can’t drink, so really the only thing I have to look forward to right now is eating. And the food at this said beer bar is sub-par in my book. Anything I’ve ever had there was just so-so. They definitely do better as a beer bar then a food establishment (at least in my book, although all the guys love the food at the place). I was trying to be optimistic and when we got there I took a long hard scan at the menu. I was starving and wanted to eat something I would actually enjoy. I decided to try the veggie flatbread. I mean how can they mess this up? When it finally arrived to the table I had a few bites and finally found something that I really enjoyed. I devoured the flatbread in seconds. It tasted like salad on a flatbread. About an hour later I was still hungry and decided I would order another veggie flatbread. I mean come on… who is going to judge… I’m a pregnant lady and if they were judging then shame on them. The flatbread was so good that I had been dreaming about it and wanted to recreate it at home. I mean how hard can it be to recreate a salad style flatbread. So I used all the same ingredients they listed out on their menu and I must say so myself its pretty darn close to the veggie flatbread I had at the craft brew bar. The only difference, I used a blend of arugula and spinach and their’s only had arugula. I left out the red onion because red onion and I aren’t really agreeing these days (cue insane heartburn).
If you are looking for a salad like flatbread, this easy recipe for Spinach Arugula and Cherry Tomato Flatbread will do the trick!
Katie Original Recipe
- 1 Flatbread (I like Archer Farms brand)
- 2 tbsp Whipped Cream Cheese
- 1/2 cup of Organic Girl Super Greens
- 1/2 cup Mixed Organic Cherry Tomato Medley, halved
- 1 tbsp Olive OIl
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
- Preheat oven to 400 degrees Fahrenheit.
- Smear the two tablespoons of cream cheese on the flatbread. Bake the flatbread for 8 minutes.
- While the flatbread is baking mix together the greens and tomatoes. In a separate bowl mix together the olive oil, lemon juice, salt and pepper. Pour on top of the greens and tomatoes. Toss until well combined.
- Once the flatbread is done cooking, remove from the oven. Using tongs place greens and tomato mixture on top. Cut into 6 equal pieces and enjoy!
I like to use Archer Farms (Target Brand) flatbreads. Any flatbread though would work.
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