
Flatbread of Smoked Salmon, Over the Top Pesto, Pickled Red Onion and Capers
The pesto recipe is where this dish is at - dairy free, if you use plant based parmesan, and nut free, it gets the great texture from the crunch of Over the Top Italian, plus additional layers of flavor from the Calabrian spice, garlic and oregano.
By Laura Briscoe
You don't have to make the dough for this party-pleasing flatbread - there are plenty of great ones at the store just waiting for the delicious layers of basil pesto, smoked salmon, capers and onion. It's not just for a party, either - this makes a great breakfast bite as well!
Flatbread of Smoked Salmon, Over the Top Pesto, Pickled Red Onion and Capers Recipe
By Chef Laura Briscoe
Prep time:
25 minutes
Cook time:
6 minutes
Servings:
10 squares
Ingredients
- 1 Flatbread Crust (available at TJ's)
- 2 large cloves Garlic, peeled and trimmed
- 4oz Basil Leaves
- 1/4 cup Parmesan OR Dairy-Free Parmesan, freshly grated
- Lemon Juice, to taste
- Extra-Virgin Olive Oil, as needed
- Kosher Salt and Pepper, to taste
- 3 Tbsp Over the Top Italian
- 5oz Smoked Salmon, thinly sliced
- 1/2 cup Pickled Red Onion, drained
- 2 Tbsp Non Pareil Capers, drained
- Olive Oil for Flatbread Crust, as needed
Instructions
- Preheat oven to 375 degrees. Brush flatbread with olive oil on a parchment-lined sheet tray, place in oven and heat for 6 minutes. Remove from oven.
- Make Pesto: In a food processor, puree garlic. Add basil and pulse. Add olive oil to desired consistency. Add lemon juice and pulse.
- Fold in parmesan and Over the Top Italian and pulse. Season to taste with salt and pepper.
- Layer flatbread: Spread 1/2 cup of the pesto over the flatbread. Layer smoked salmon over the pesto, then sprinkle with the pickled red onions and capers. Serve at room temperature.
Referenced products
-
Over The Top "The Italian" Ancient Grain Savory Topper
- Regular price
- $13.50 USD
- Unit price
- / per