Tomato Flatbread with Grilled Green Onions
(Europe 2020 Pairing) A perfectly baked flatbread with a peach hazelnut romesco sauce, topped with sliced tomato, roasted red pepper, diced peaches and sliced garlic.
Total Time: 25 minutes
Servings: 10Ingredients
8 Tablespoons + as needed extra virgin olive oil divided
3 medium red bell pepper diced
½ cup yellow onion thinly sliced
2 each roma tomatoes coarsely chopped
3 each whole garlic cloves
½ cup hazelnuts
1-½ cups peach puree
3 Tablespoons smoked paprika
2 teaspoons kosher salt
1 Tablespoon sherry vinegar
1 teaspoon granulated sugar
½ teaspoon red pepper flakes
to taste salt and pepper
5 each oval flatbread prepared
2-½ cups peach hazelnut Romesco sub-recipe
40 each roma tomatoes thinly sliced
¾ cup roasted red pepper diced
1 cup DOLE Chef-Ready Cuts Diced Peaches thawed slack reserved
5 Tablespoons garlic cloves peeled thinly sliced
20 each scallions grilled
5 Tablespoons toasted hazelnuts
2 Tablespoons chopped fresh parsley
Directions
To Prepare Peach Hazelnut Romesco:
1. Heat 3 Tbsp olive oil in sauté pan over high heat until smoking, add bell pepper, onion, 2 chopped tomatoes, whole garlic cloves and 1/2 cup hazelnuts to pan and cook 5-6 minutes or until charred.
2. Add peach puree, ground paprika, salt, sherry vinegar, sugar and red pepper flakes to pan and cook another 2-3 minutes.
3. Transfer mixture to blender and process on high until well combined, about 60-90 seconds.
4. Add olive oil as needed1 tablespoon at a time while blending to adjust consistency to a spreadable purée.
5. Season romesco with salt and pepper to taste.
To Prepare Tomato Flatbread:
1. Brush each flatbread with 1 Tablespoon olive oil. Then spread 1/2 cup peach hazelnut Romesco and top with 8 sliced tomatoes, 2 Tablespoons roasted red pepper, 3 Tbsp diced peaches, and 1 Tbsp sliced garlic. Top with grilled green onion.
2. Bake at 375°F until golden brown, about 6-8 minutes.
3. Top baked flatbread with toasted hazelnuts and chopped parsley.
To Serve:
- Slice flatbread in half for 1 serving.
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