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Olive Tapenade Flatbread is a great use of leftover or extra olives. I use two types of olives and a store bought flatbread…it’s really in minutes.
I am all about the outside grill when it comes to flatbreads. A hot grill and a store bought flatbread topped with your favorite ingredients and you have a crispy toasty flavor packed flatbread that holds up to any restaurant.
I made this one with two type of olives, a store bought flatbread, fresh mozzarella cheese and arugula. The true is I am not the biggest arugula fan – meaning I don’t like a salad full of it. But when I toss it in a bit of balsamic vinegar and sprinkle it over a flatbread it becomes a whole new flavor combination. The arugula adds a peppery fresh tangy flavor to this savory salty flatbread. You are going to want to try this one for sure.
For this recipe I use the Stonefire brand Naan bread because it toasts to a perfect crunch on the grill. You can buy it in most grocery stores and it’s usually by the produce or deli.
You’re probably going to want a cocktail with this and the Bahamian Goombay Smash goes perfectly.
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Olive Tapenade Flatbread
Description
Olive Tapenade Flatbread is a great use of leftover or extra olives. I use two types of olives and a store bought flatbread…it’s really in minutes.
Ingredients
- 20 Kalamata olives
- 20 Green manzanilla olives
- 6–8 teaspoons of the olive juices (I combine them)
- 2 Naan breads (I use Stonefire brand)
- 5–6 oz. fresh mozzarella cheese – cut into small pieces
- 1 TBS extra virgin olive oil
- 1/2 cup arugula
- 1 drizzle balsamic vinegar
- 1 drizzle extra virgin olive oil
Instructions
- Preheat BBQ grill to medium high.
- Bruch both sides of the naan with the olive oil.
- Grill naan for 3 minutes on each side
- Place olives and olive juice in a food processor and pulse until it is a small texture but no smooth (you’ll want to still see pieces of olives).
- Place spoons full of olives over one side of the naan.
- Add pieces of the mozzarella cheese.
- Place the naan back on the grill and cook until the bottoms get brown and crispy and the cheese melts.
- Toss the arugula with the balsamic and add arugula to cooked flatbread.
- Drizzle the flatbreads with olive oil.
I was looking for a new pizza topping and now I have found it.
I’m happy to hear that James! Stay tuned – I have more flatbread toppings coming.
I’m a huge flatbread/pizza fan, and I can’t wait to try this recipe!! Great job Laura! 🙂
It’s my favorite go-to also Sue!