with Agrodolce Peppers & Cannellini Bean Purée
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- 1 shallot
- 1 garlic clove
- 1 lemon
- 8 mini sweet peppers
- 13.4 oz cannellini beans
- 1 oz balsamic glaze
- 2 multigrain flatbreads
- 2 oz Treeline® Soft French-Style Cashew Cheese
- 1 oz vegan pesto
- 2 tbsp (4 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
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.
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.
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.
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.