Mediterranean Flatbreads with Roasted Tomatoes & Scallion Cashew "Cheese"

Mediterranean Flatbreads

with Roasted Tomatoes & Scallion Cashew "Cheese"

GET RECIPES DELIVERED
dinner

Comfort Foods Fall Recipes Summer Recipes Spring Recipes Quick and Easy High-Protein Leafy Greens Squash Appetizer Dinner Mediterranean
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
690
FAT
37g
CARBOHYDRATES
78g
PROTEIN
23g

MAIN INGREDIENTS

  1. 1 clove garlic
  2. 4 oz asparagus
  3. 1 zucchini
  4. 1 romaine heart
  5. 2 tsp red wine vinegar
  6. ¼ cup roasted red tomatoes
  7. 3 flatbreads
  8. 2 oz Treeline® Scallion Cashew Cheese
  9. 2 tbsp olive oil*
  10. Salt and pepper*
  11. *Not Included
  12. For full ingredient list, see Nutrition.
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Baking sheet

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 425°F. Mince the garlic and add to a small bowl with 1 tbsp olive oil and a pinch of salt. Mix the garlic oil to combine. Trim just the bottoms away from the asparagus and cut the remaining stalks into 2-inch pieces. Slice the zucchini into rounds about ¾ inch thick.
2
Roast the vegetables
Transfer the trimmed asparagus stalks and sliced zucchini to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until just tender, about 7 to 10 minutes.
3
Prepare the salad
Roughly chop the romaine. Add the lettuce to a medium bowl and toss with red wine vinegar, 1 tsp olive oil, and a pinch of salt and pepper. Roughly chop the roasted red tomatoes. Place the flatbread in the oven directly on the rack. Bake until slightly crispy, about 4 to 6 minutes.
4
Assemble the flatbreads
Once the flatbreads are toasted, use a brush or your fingers to spread on the garlic oil. Layer on the roasted asparagus and zucchini, chopped roasted red tomatoes, and dollop with spoonfuls of the scallion cashew cheese. Sprinkle with salt and pop flatbreads in the oven until the cheese is warm and softened, about 2 to 4 minutes.
5
Serve
Remove the Mediterranean flatbreads from the oven and slice. Serve with the romaine salad.