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Ingredients

Directions

  • Heat oven to 425°. Spread artichoke tapenade onto flatbreads. Top with cheese, Kalamata olives and red onion. Transfer to baking sheets and bake at 425° for 10 minutes. Carefully slide flatbreads from sheets directly to oven racks and bake at 425° for an additional 3 minutes, until crisp. Sprinkle with parsley and cut each square into 6 pieces.

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Nutrition Facts

35 calories; 6 g total fat; 8 mg cholesterol; 178 mg sodium. 6 g carbohydrates; 4 g protein;

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