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Artichoke olive crisps Recipe

Artichoke olive crisps
Source: Olymel

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Ingredients

  • 1 red tomato, cut into 8 wedges
  • 2 roasted garlic naan breads
  • 1 package (150 g) traditional cooked ham, shaved
  • 2 artichokes marinated in oil, cut into 4
  • 6-8 Moroccan olives, pitted and halved
  • 4 slices Fontina cheese
  • 1 tsp. (5 ml) herbes de Provence
  • Olive oil, to taste
PREP TIME
10m
COOK TIME
10m
TOTAL TIME
20m
YIELD
2 servings

Instructions

  • Heat a stainless steel pan over medium-high heat large enough to accommodate the tomato wedges side by side.
  • Pour in a good slug of olive oil and fry tomatoes just until they start to pale at the edges.
  • Remove from pan and set aside on a plate.
  • Place the flat breads side by side on a baking sheet and brush with olive oil.
  • Spread out ham slices evenly on breads, add the roasted tomatoes, artichoke quarters and olives and finish with Fontina slices.
  • Sprinkle with herbes de Provence.
  • Turn on broiler and place rack in top position; place baking sheet on rack and broil until cheese bubbles and starts to colour.
  • Serve piping hot.

Dinner

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A recipe from Olymel

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