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
Scale
- 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.