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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
700
FAT
21g
CARBOHYDRATES
103g
PROTEIN
26g

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INGREDIENTS

  1. 1 shallot, peeled and quartered
  2. 8 mini sweet peppers, halved, trimmed, and deseeded
  3. 1 oz balsamic glaze
  4. 1 garlic clove, peeled and minced
  5. 1 lemon, juiced
  6. 13.4 oz cannellini beans, drained and rinsed
  7. 2 multigrain flatbreads
  8. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  9. 1 oz vegan basil pesto
  10. 2 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (cashew, pine nut), wheat
Tools: Food processor, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
700
FAT
21g
CARBOHYDRATES
103g
PROTEIN
26g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Make the agrodolce peppers

Set the broiler to high. Add shallot, mini sweet peppers, 1 tbsp olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Broil until shallot is 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 peppers to coat. (4-serving meal: use 2 tbsp olive oil) TIP: We will use the broiler again in step 3.

2
Purée the beans

Add garlic, lemon juice, cannellini beans, 1 tbsp olive oil, 1 tbsp water, and a pinch of salt to a food processor. Purée until smooth, 2 to 3 minutes. (4-serving meal: use 2 tbsp olive oil, 2 tbsp water)

3
Serve

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

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