Kale, Grape and Blue Cheese Flat Bread
IngredientsFor the Kale Pesto
|
Directions
Make the Kale Pesto: In food processor, pulse kale, garlic, lemon juice, red pepper flakes and salt until kale is very finely chopped. Add oil and process until smooth. Consistency of pesto should be very thick, but spreadable. If pesto is too thick, add 1 tablespoon of oil at a time and process until smooth. Pesto can be used immediately or covered and refrigerated up to 3 days.
Make the Flatbreads: Preheat oven to 350 degrees F. Place naan breads on rimmed baking pan; spread with kale pesto (you may have some pesto left over). Top with grapes, cheese and pine nuts. Bake 12 to 14 minutes or until bread is slightly crisp and toppings are warmed through. Cut each flatbread into 4 pieces; serve immediately.
Make the Kale Pesto: In food processor, pulse kale, garlic, lemon juice, red pepper flakes and salt until kale is very finely chopped. Add oil and process until smooth. Consistency of pesto should be very thick, but spreadable. If pesto is too thick, add 1 tablespoon of oil at a time and process until smooth. Pesto can be used immediately or covered and refrigerated up to 3 days.
Make the Flatbreads: Preheat oven to 350 degrees F. Place naan breads on rimmed baking pan; spread with kale pesto (you may have some pesto left over). Top with grapes, cheese and pine nuts. Bake 12 to 14 minutes or until bread is slightly crisp and toppings are warmed through. Cut each flatbread into 4 pieces; serve immediately.