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.

Tomato Flatbread with Grilled Green Onions

Total TimeTotal Time: 25 minutes

ServingsServings: 10

Ingredients

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

Nutrition Facts

Directions

  1. 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.

  2. 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.

  3. To Serve:

    1. Slice flatbread in half for 1 serving.

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