Artichoke Flatbread with Whipped Mediterranean Cheese
I call Artichoke Flatbread with Whipped Red Pepper and Cheese a pantry favorite. Obviously, not everything comes from my pantry, but most of these items we usually keep in our house. My Sweetheart is the master grocery shopping and has a list of Mediterranean Diet friendly items that he just keeps in the house. That includes jars of artichokes and roasted red peppers. He also makes sure to have both goat cheese and blocks of feta in the refrigerator along with plenty of greens, especially arugula, in the house.
I love to make my own flatbreads (and one day I will get around to posting a recipe) but in a pinch I will use a whole wheat store-bought flatbread. Artichoke Flatbread with Whipped Mediterranean Cheese. This recipe is an “in a pinch” kind of recipe. I typically make this on a Friday night, before we load back up with groceries. It is perfect with a glass of red wine and a good movie.
Ingredients
- whole grain flatbreads
- soft goat cheese
- feta (made with sheep and goats milk)
- roasted red pepper
- Greek Yogurt
- Aleppo pepper (cayenne or black could be substituted)
- marinated artichoke hearts
- arugula
- extra virgin olive oil (evoo)
- lemon juice
- Optional toppings: fresh tomatoes, kalamata olives
What is Mediterranean Whipped Cheese?
The reason I call this whipped Mediterranean cheese is because I use two cheeses that are popular in the Mediterranean, goat and feta. I also added a few slices of roasted red pepper and a drizzle of extra virgin olive oil popular Mediterranean ingredients and my Sweetheart’s favorites. The heat comes from Aleppo pepper which is quickly becoming one of my favorite peppers is originally from Syria, which boarders the Mediterranean Sea. This tangy, spicy spreadable whipped cheese is certainly worthy of the name Mediterranean and I did not want to write, feta, goat, red pepper whipped spread!
Portion Size Suggestions for the Artichoke Flatbread
While I calculate the servings based on one flatbread, I typically eat 3/4 of a flatbread and Mark eats my other quarter. It is perfect for us. I typically make 4 and then we have some for lunch. Keep the arugula undressed and then heat the flatbread and the whipped cheese in the microwave at work and add the dressed greens. Half a flatbread is perfect for a weekday lunch. Warm and yummy, these leftovers look much better than my colleagues fast food lunches. I am so glad that the Mediterranean Diet can include my easy-to-make “pantry” meals!
Ingredients
Instructions
Preheat the oven to 400 degrees. Brush the flatbreads with a thin layer of the extra virgin olive oil. Heat in the oven for 4-5 minutes.
Chop the artichokes into bite sized pieces. Slice the roasted red peppers into small slices. Add the goat cheese, feta cheese, yogurt, a drizzle of the EVOO and2-3 slices of the roasted red pepper to a food processor. Mix until whipped.
Remove the flatbreads from the oven and spread the whipped cheese mixture on the flatbreads. Sprinkle with the Aleppo Pepper.
Return the flatbreads to the oven and bake for 4-5 minutes.
While the flatbread and whipped cheese are baking, toss the arugula and fresh oregano in the remaining olive oil and lemon juice.
After the flatbreads are finished cooking, carefully remove them from the oven. Place on a cutting board. Using a pizza cutter, if you have one, but them into fours. Keeping the pieces together add the dressed arugula. Serve immediately.
