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Basil Salsa Verde Flatbread

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

30 mins

Cook time

10 mins

Total time

100 mins

Ingredients  

Basil Salsa Verde

½ cup fresh basil - stems removed (12 g)
½ cup fresh parsley - stems removed (12 g)
1 medium shallot - peeled/sliced (35 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
2 tbsp olive oil (30 g)
½ large lemon - zested/juiced (3 g + 22 g)


Flatbread

1 package Kinnikinnick Flatbread Crusts - 2 crusts (288 g)
1 tbsp olive oil (15 g)
¼ cup Basil Salsa Verde (55 g)
1 celery stick - chopped fine (30 g)
1 cup cherry tomatoes - sliced in half (180 g)
1 tbsp fresh parsley - chopped (2 g)
1 mini sweet pepper - diced (25 g)
¼ cup white onion - diced (55 g)
½ medium lemon - zested/juiced (3 g + 22 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)


Directions

Basil Salsa Verde

  1. Blanch basil leaves (about 30 seconds in boiling water).
  2. Transfer basil to ice water to cool. Pat dry with a paper towel.
  3. In a blender, combine all ingredients for Basil Salsa Verde. Pulse until combined. Set aside.
  4. For best flavour, refrigerate for 1 hour prior to using.

Assembly

  1. Preheat oven to 400°F (204°C).
  2. In a small bowl, combine celery, onion, pepper, tomatoes, lemon zest and lemon juice. Mix together and set aside.
  3. Place thawed flatbreads directly on baking tray. Brush with olive oil.
  4. Bake flatbreads in preheated oven for 7 - 10 minutes. Remove from oven and spread ¼ cup Basil Salsa Verde on flatbreads.
  5. Top with prepared vegetable mixture. Finish with salt and pepper.
    Yields 2 Flatbreads


Tips & Variations

  • Basil Salsa Verde can be stored for 1 week in the refrigerator.

 

 

Stock up your pantry


Flatbread Crusts

Flatbreads are free from the Top 8 allergens and all vegan. These crispy, heat 'n serve beauties are ready in minutes, a perfect landing pad for your favourite toppings. As simple or as gourmet as you like. VEGAN. OUT OF STOCK.
Weight: 288g/ 8.5oz
Qty/Pkg: 2

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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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