Truffle Burrata & Halloumi Flatbread Recipe
marinated tomatoes crushed olives fried capers shashuska Spanish almond pesto
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Ingredients
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Flatbread
Marinated Tomatoes
Crushed Olives
Fried Capers
Shakshuka Sauce
Spanish Almond Pesto
Cheese Topping
Method
Flatbread
- 1
Prepare Flatbread
Preheat your oven to 400°F (200°C). Brush both sides of the flatbread with olive oil and place on a baking sheet. Bake for 5-7 minutes until lightly golden and crispy.
Marinated Tomatoes
- 2
Marinate Tomatoes
In a bowl, combine cherry tomatoes, balsamic vinegar, chopped basil, salt, and black pepper. Let marinate for at least 15 minutes.
Crushed Olives
- 3
Crush Olives
Roughly chop the pitted Kalamata olives and set aside for topping the flatbread.
Fried Capers
- 4
Shakshuka Sauce
- 5
Prepare Shakshuka Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté diced onion and red bell pepper until softened, about 5 minutes. Add minced garlic and cook for an additional minute. Stir in canned crushed tomatoes, paprika, cumin, salt, and pepper. Simmer for 10 minutes.
- 6
Add Eggs
Make small wells in the sauce and crack an egg into each well. Cover and cook for 5-7 minutes until the eggs are set to your liking.
Spanish Almond Pesto
- 7
Cheese Topping
- 8
Prepare Cheese
Slice halloumi cheese and set aside. When the flatbread is ready, top with burrata, halloumi, marinated tomatoes, crushed olives, fried capers, and shakshuka sauce. Drizzle with Spanish almond pesto before serving.
