Olive Tapenade Flatbread

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.

Olive Tapenade Flatbread

★★★★★

5 from 2 reviews

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.

• Author: krazykitchenmom

Scale 1x2x3x

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

1. Preheat BBQ grill to medium high.
2. Bruch both sides of the naan with the olive oil.
3. Grill naan for 3 minutes on each side
4. 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).
5. Place spoons full of olives over one side of the naan.
6. Add pieces of the mozzarella cheese.
7. Place the naan back on the grill and cook until the bottoms get brown and crispy and the cheese melts.
8. Toss the arugula with the balsamic and add arugula to cooked flatbread.
9. Drizzle the flatbreads with olive oil.