Pesto Flatbreads
with Agrodolce Peppers & Cannellini Bean Purée
INGREDIENTS
- 1 shallot, peeled and quartered
- 8 mini sweet peppers, halved, trimmed, and deseeded
- 1 oz balsamic glaze
- 1 garlic clove, peeled and minced
- 1 lemon, juiced
- 13.4 oz cannellini beans, drained and rinsed
- 2 multigrain flatbreads
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 2 oz vegan basil pesto
- 2 tbsp olive oil*
- Salt and pepper*
- *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. 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, drizzle with balsamic glaze, and toss to coat. (4-serving meal: use 2 tbsp olive oil) TIP: We will use the broiler again in step 3.
Add garlic, lemon juice, cannellini beans, 1 tbsp olive oil, 2 tbsp warm water, and a pinch of salt to a medium bowl. Mash the bean mixture with the back of a large fork until the consistency is similar to hummus. Add more warm water if the mixture is too thick. (4-serving meal: use 2 tbsp olive oil, 2 tbsp + warm water) TIP: You can use a food processor for this step if you prefer.
Toast flatbreads for 1 to 2 minutes, flip, and toast for another 1 to 2 minutes. Spread cannellini bean purée on flatbreads and cut each 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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MAFALDINE PASTA with Melted Leeks & Garlic Herb Cashew Cream
CARIBBEAN SWEET POTATOES with Coconut Rice & Mango Salsa
WHITE BEAN CASSOULET with Smoky Cremini Mushrooms & Basil Pesto
