HOMEMADE NAAN SUMMER FLATBREADS WITH CHICKPEA BRUSCHETTA! Legit—the best summer meal. @atoriasfamilybakery Traditional Naan was the perfect vehicle for my favorite tomato topping. They are also great for foldovers, dipping, and croutons! The texture is super fluffy and soft—plus they are vegan, non-GMO and made with clean and wholesome ingredients. Shop for @atoriasfamilybakery Naan and other products near you! Link to store locator in bio! #partner
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For the bruschetta:
1 15-oz can chickpeas, skins removed
2 cups cherry tomatoes, halved
½ cup red onion, minced
2 cloves garlic, minced
2 tbsp Parmesan cheese
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp fresh chopped basil
1 tbsp fresh chopped parsley
½ tsp salt
½ tsp dried oregano
¼ tsp red pepper flakes
¼ tsp pepper
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For the flatbreads:
1 package Atoria’s Family Bakery Traditional Naan (2 pieces)
Olive oil
1 cup ricotta cheese
Chopped fresh basil
Fresh black pepper
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Instructions:
1️⃣Preheat the grill to medium-high heat.2️⃣Make the bruschetta. Add the chickpeas, tomatoes, onion, garlic, Parmesan, olive oil, balsamic vinegar, basil, parsley, salt, oregano, red pepper flakes, and pepper, to a large bowl. Use a large spoon to combine all the ingredients until it is well combined. Set aside.3️⃣Grill the naans. Drizzle a little olive oil over each naan. Place the naan onto the grill and grill each side for 1-2 minutes, until slightly charred. 4️⃣Assemble the flatbreads. Divide the ricotta between the two flatbreads, placing large dollops onto each then gently spread. 5️⃣Top with the bruschetta, more basil and black pepper. 6️⃣Slice each flatbread into 4 pieces.
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the perfect summer meal does exist and this is it this is the perfect summer flatbread this homemade naons summer flatbread is quickly charred on the grill and topped with creamy ricotta cheese and chickpea brisqueta these flatbreads are from Notorious Family Bakery in Northern California they’re soft and pillowy in texture made with clean ingredients and absolutely delicious