Skip to main content
Pesto Flatbreads with Agrodolce Peppers & Cannellini Bean Purée
2 or 4 Serving Dinner

Pesto Flatbreads

with Agrodolce Peppers & Cannellini Bean Purée

Tags: High-Protein, Chef's Choice, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
680
FAT
25g
CARBOHYDRATES
100g
PROTEIN
26g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 1 shallot
  2. 1 garlic clove
  3. 1 lemon
  4. 8 mini sweet peppers
  5. 13.4 oz cannellini beans
  6. 1 oz balsamic glaze
  7. 2 multigrain flatbreads
  8. 2 oz Treeline® Soft French-Style Cashew Cheese
  9. 1 oz vegan pesto
  10. 2 tbsp (4 tbsp) olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat, tree nut (cashew, pine nut)
Tools: Food processor, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
680
FAT
25g
CARBOHYDRATES
100g
PROTEIN
26g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Quarter the shallot(s). Peel and mince the garlic. Halve and juice the lemon(s). Halve the mini sweet peppers and remove the seeds and stems. Drain and rinse the cannellini beans.

2
Make the agrodolce peppers

Set the broiler to high. Add quartered shallot, halved peppers, 1 tbsp (2 tbsp) olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Broil until shallots are soft and peppers are browned at the edges, 8 to 10 minutes. Remove roasted vegetables from the oven and drizzle with balsamic glaze. Toss the agrodolce peppers to coat. TIP: All broilers are different. Watch carefully to ensure food doesn't burn.

3
Puree the beans

Add minced garlic, lemon juice, cannellini beans,1 tbsp (2 tbsp) olive oil, 1 tbsp water, and a sprinkle of salt to a food processor. Purée the cannellini beans until smooth, 2 to 3 minutes.

4
Serve

Broil flatbreads for 1 to 2 minutes, flip, and broil for another 1 to 2 minutes. Spread cannellini bean purée on the flatbreads and cut flatbread into quarters. Top with agrodolce peppers, cashew cheese, and pesto. Dig in! TIP: Don’t let the flatbreads get too crispy. They should still be pliable enough to fold.

SIMILAR RECIPES