Zucchini Artichoke Flatbread with Tomato Olive Jack Cheese
Ingredients
- Tomato Olive Prairie Jack Cheese from Sincerely Brigitte
- Garlic Basil Prairie Jack Cheese from Sincerely Brigitte
- Veggies - I used zucchini and eggplant
- Sun dried tomatoes
Artichokes jarred artichoke are fine
- Flatbread I used a pizza shaped Ciabatta bread
Instructions
- Preheat oven to 425 degrees.
- Shred your cheese and set aside.
- Grill your veggies -- I used zucchini and eggplant.
- Just add some olive oil to a grill pan and let your veggies get those great grill marks.
- Warm up your flatbread in the oven for a few minutes at 4:25.
- Then brush some olive oil on the flatbread and place your veggies on.
- Add your sun dried tomatoes and artichokes.
- Then add your cheese on top (I used both the Tomato Olive and the Garlic Basil Prairie Jack Cheeses).
- Bake for 10 minutes at 425 degrees.
- Serve slightly warm.
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