Pesto Flatbreads
with Agrodolce Peppers & Cannellini Bean Purée
Agrodolce is an Italian condiment that is both sour ("agro"), and sweet ("dolce"). This sticky, tart sauce is typically made with sugar or honey, vegetables or aromatics, dried fruit, and red or white wine vinegar. For our twist on an agrodolce, we roast mini sweet peppers and shallot and toss them in a concentrated balsamic glaze. The sweet and tangy punch from these peppers complement the earthy pesto and creamy bean purée.
INGREDIENTS
- 1 shallot, peeled and quartered
- 8 mini sweet peppers, trimmed, deseeded, and halved lengthwise
- 2 tbsp balsamic glaze
- 1 garlic clove, peeled and minced
- 1 lemon, juiced
- 13.4 oz cannellini beans, drained and rinsed
- 2 flatbreads
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1/4 cup vegan basil pesto
- 2 tbsp olive oil*
- Pepper*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Set oven to broil on high. Combine shallot, peppers, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Broil until shallot is soft and peppers are browned at the edges, 8 to 10 minutes. Drizzle with balsamic glaze and toss to coat. Leave broiler on for step 3. (4-serving meal: use 2 tbsp olive oil)
Combine garlic, lemon juice, cannellini beans, 1 tbsp olive oil, 2 tbsp warm water, and a pinch of salt in medium bowl. Mash with back of fork until beans start to stick together and become creamy, similar to hummus. (4-serving meal: use 2 tbsp olive oil, ¼ cup water) (TIPS: Add more water, 1 tbsp at a time, if mixture is too thick. You can use a food processor for this step if you prefer.)
Place flatbreads directly on oven rack and bake until slightly crisp, 3 to 5 minutes. Transfer to clean work surface and spread cannellini bean purée on flatbreads. Cut each flatbread into quarters and top with agrodolce peppers. Dollop with herb garlic cheese and pesto. Bon appetit! (TIP: Don’t let the flatbreads get too crispy. They should still be pliable enough to fold.)
SIMILAR RECIPES
Blond Puttanesca with Chickpeas & Lemon Olive Sauce
Butter Roasted Tomato Gratin with Farro & Toasted Breadcrumbs
Italian Butter Bean Stew with Croutons & Parmesan Kale
Curry Roasted Cauliflower with Masala Chickpeas & Ginger Cucumber Salsa
Black Bean Burger with Creamy Avocado Kale Slaw & Griddled Onion
