Thursday, April 03, 2008

Feta Flatbread with Pesto

Recipe by: Osquer

Prep time: about 5 minutes
Cook time: about 15 minutes

Pillsbury French Loaf Bread Dough
Crumbled Feta Cheese

Pre-heat oven to 350 degrees.

Line a large cookie sheet with parchment paper.

Remove the bread dough from the can and unroll it onto the parchment.

Using a basting brush, thinly brush with pesto.

Sprinkle generously with crumbled feta cheese.

Bake at 350 until the underside begins to brown (Lift a corner every few minutes with a spatula to check.) approximately 10-12 minutes.

Place under broiler for a few minutes until the top turns golden brown and the feta begins to toast.

Cut into triangles. (This way each piece has a really nice crispy edge.)

This is great served with salsa or chilled diced tomatoes. I can’t wait to try it with some wedding soup!

Pesto Recipe:,,FOOD_9936_30509,00.html


SBS said...

you, my dear, aren't making my diet any easier :)

Osquer said...

Actually, aside from the Italian bread dough, it's not bad for you. The Pesto is made with olive oil, after all. That's far better for you than butter and, crispy from the broiler, is just as satisfying I think.