Avocado Salmon Flatbread

I've been on a roll with the naan/flatbread recipes. They are duper delicious and are easy to throw in the oven after getting home from work. This recipe uses our Pastamore Sundried Tomato Harissa Oil and pairs it with smoked salmon, avocado, and parmesan cheese. The salmon brings a great flavor to the dish while the avocado is a nice creamy texture to contrast the crispy flatbread. This recipe would also be great with a final drizzle of Pastamore Meyer Lemon Oil.

Ingredients:
1 - flatbread/naan
1 Tbsp - Pastamore Sundried Tomato Harissa Oil
1/2 - avocado
2 oz - smoked salmon
1-2 oz - shredded parmesan cheese

Directions:
1. Preheat oven to 375º F.

2. Spoon the Pastamore Sundried Tomato Harissa Oil onto the flatbread and spread evenly. Lightly shred the smoked salmon and place on top of the flatbread. Place onto foil or a baking pan and put into the oven. Cook for 12-15 minutes or until desired doneness has been reached.

3. Cut avocado in half. Use a knife to score the flesh from top to bottom making 6-8 slices. Use a large spoon to scrape out the avocado from the skin without breaking the slices. Lay the slices on top of the flatbread and top with the shredded parmesan.

4. Slice into 4-6 slices. Serve and enjoy!

Smoked Salmon Flatbread

Smoked salmon has always been a favorite of mine, and I am always looking for new and interesting ways to incorporate it into recipes. This recipe is another quick and tasty flatbread recipe that packs serious flavor. Our Pastamore Rosemary with Rosted garlic Dipping Oil pairs great with the smoked salmon and other ingredients. This recipe would also be great with our Pastamore Spicy Tomato Dipping Oil in place of the Rosemary with Roasted Garlic Dipping Oil.

Ingredients:
2 oz - smoked salmon
1/8 - red onion
1 Tbsp - sun-dried tomatoes, chopped
2 oz - goat cheese
1 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping oil
1 - flatbread/naan

Directions:
1. Preheat oven to 375ºF.

2. Slice onions into thin strips. Chop sun-dried as needed.

3. Spread the Pastamore Rosemary with Roasted Garlic Dipping Oil onto the flatbread. Lightly shred the smoked salmon and spread evenly across the flatbread. Next, top with the onion and crumbled goat cheese. Finish by topping with the sun-dried tomatoes.

4. Place into the oven on foil or a baking pan for 12-15 minutes or until desired doneness is reached. Cut into 4-6 pieces and serve.

Margarita Flatbread

Basil, mozzarella, and tomatoe is a classic flavor combination. Whether it is a salad, pizza, or pasta dish these flavors come together to make a great dish. Adding a drizzle of our Pastamore Traditional Barrel-Aged Balsamic Vinegar is an excellent way to add a bit of sweetness and depth.






Ingredients:
2 - flatbreads/naan
1/2 pint - grape tomatoes
2 Tbsp - Pastamore Basil Parmesan Dipping Oil
4 oz - fresh mozzarella cheese
1.5 Tbsp - Pastamore Barrel-Aged Balsamic Vinegar

Directions:
1. Preheat oven to 375ºF. Slice cheese into 1/4" thick pieces. Rinse tomatoes and cut in half length-wise.

2. Spread 1 Tbsp of Pastamore Basil Parmesan Dipping Oil onto a flatbread. Top with half of the cheese then half of the tomatoes. Repeat the process for the second flatbread.

3. Place onto foil or a baking pan and put in the oven and cook for 12-15 minutes or until desired doneness has been reached. Drizzle 3/4 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar on top of each flatbread. Cut as desired and serve.