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Margarita Triangle Bites

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

10 mins

Cook time

12 mins

Total time

22 mins

Ingredients

1 package Kinnikinnick Flatbread Crusts - 2 crusts (288 g)

½ cup pizza sauce (gluten-free)(102 g)
3 roma tomatoes - sliced (360 g)
¼ cup shredded mozzarella cheese (28 g)
¼ cup fresh basil - chopped (10 g)
20 bocconcini medallions (300 g)
Optional: garnish with fresh basil leaves

Directions

Preheat oven to 400°F (204°C).
Place 2 thawed Kinnikinnick Flatbread Crusts directly on baking tray.
Bake in preheated oven for 7 minutes.
Remove flatbread from oven. Cut into 10 triangles per flatbread.
Brush each triangle with pizza sauce and top with a bocconcini medallion.
Place a slice of roma tomato on bocconcini medallion. Sprinkle with mozzarella cheese.
Return to oven and bake just until cheeses are melted (approx. 3 - 5 minutes).
Remove from oven and garnish with chopped fresh basil or whole basil leaves.
Yields 20 appetizers

Tips & Variations

To add more colour and texture to your flatbread creation - Use a mixture of coloured cherry tomatoes (sliced in half) and mini bocconcini (broken into pieces).

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