CAPONATA FLAT BREAD

This flat bread is a great summer dinner. Crispy bread topped with a sweet and sour eggplant relish, smothered with manchego cheese and finished with parsley for a fresh element. Paired with a glass and wine and a simple side salad and dinner is done!

Caponata Flat Bread

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Servings: 4

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 Flat Bread
• 1 tbsp Olive oil
• 1 cup Caponata recipe below
• 1/4 cup Manchego cheese grated
• 1/4 cup Parsley chopped

Method

 

1. Preheat oven at 350°F.
2. Place the flat bread on a baking sheet and brush with olive oil. Spoon the caponata evenly onto the flatbread and sprinkle with cheese.
3. Bake for 10 minutes, until cheese is melted.
4. Remove from the oven and finish with fresh chopped parsley.
5. Cut into slices and serve immediately.

Notes

This recipe is made to order. It’s best to make it as you need it, as pre-making it will make the flat bread soggy. 

You can buy caponata in a jar, but it’s just as easy to make. If you want to make your own, click on the link to try my recipe. 

https://everydayonoccasion.com/?p=2013