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Mediterranean Flatbread with Hummus and Dates

This simple layered preparation of intense flavors that marry so well together will be a new favorite. Impress your friends with a sweet and savory flatbread topped with a fresh, green, arugula salad lightly dressed with lemon and white balsamic vinegar. 

Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

For the Flatbreads

  • 1 package Stonefire Tandoor Baked Mini Naan or 1 large 4 to a package or 1 loaf frozen bread dough, thawed, cut in 4 pieces, rolled out into 6" rounds and rested
  • 2 1/2 T. olive oil
  • 1 T. crushed garlic
  • 1 container Sabra Roasted Garlic Hummus divided with a knife into 4 parts in the container or leave intact if using a whole large Naan
  • 4 oz goat cheese crumbled
  • 3 oz prosciutto or speck thinly sliced
  • 3 oz marinated Piquillo peppers thinly sliced
  • 3 oz Kalamata olives pitted and thinly sliced
  • 10 Dates pitted and thinly sliced

Arugula Salad Topping

  • 5 cups baby arugula
  • 1/2 t. crushed garlic
  • juice of one lemon
  • 2 T. white balsamic vinegar I like Trader Joe's brand
  • 1 T. honey
  • 1 T. Dijon mustard I prefer whole grain as it is not as pungent
  • 1/3 c. olive oil
  • balsamic glaze in a squeeze bottle optional but I like the DeLallo brand

Instructions

  1. Preheat oven to 400 degrees. In a small dish (I use a ramekin), mix olive oil and garlic.

  2. Place 4 mini Naan or one large Naan (or the bread dough rounds) on a parchment lined cookie sheet. Brush with oil/garlic mixture. Bake them for 8 minutes. Remove from heat and either set them aside until you are ready to prepare the flatbreads or proceed with the recipe.

  3. Divide the package of hummus into 4 equal amounts and spread each one on a mini Naan or bread round. If using a whole large Naan, you will use the entire container.

  4. Layer, in equal amounts, the sliced Piquillo peppers, olives, dates, and goat cheese on each flatbread. Top each one with some prosciutto which you can tear or slice into strips. Bake for 10 minutes. 

  5. While the flatbreads are baking, make the salad dressing for the arugula. In a large salad bowl, whisk all of the ingredients together, adding the arugula at the end. Toss gently to distribute the dressing. 

  6. Place the arugula salad over each flatbread and squiggle a few squeezes of balsamic glaze over the top if you are feeling fancy.