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 like garlic and onions, dried fruit such as raisins, and red or white wine vinegar. For our twist on an agrodolce, we roast mini sweet peppers and shallot to caramelize and accentuate their fruity flavors, and toss them in balsamic glaze. The sweet and tangy punch complements earthy pesto and creamy bean purée.
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INGREDIENTS
- 1 shallot, peeled and quartered
- 8 mini sweet peppers, trimmed, halved lengthwise and deseeded
- 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*
Nutrition (per serving)
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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 edges, 8 to 10 minutes. Drizzle with balsamic glaze and toss to coat. Leave broiler on for step 3. (4-servings: 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-servings: 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 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 appétit!
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