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Avocado Toast Flatbread Recipe

Name: Wayward Bar & Kitchens AVOCADO TOAST FLATBREAD Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces store-bought flatbread (or naan/pita); 2 tbs olive oil; 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 pieces ripe avocados; 1 tbs fresh lemon juice; 0.25 tsp red pepper flakes; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 3 cups Italian romaine (or romaine hearts), chopped; 1 cup cherry tomatoes, halved; 0.25 cup red onion, thinly sliced; 2 tbsp fresh parsley, chopped; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 12 slices pepperoni, thinly sliced; 6 slices salami, thinly sliced; 4 slices mortadella, thinly sliced and quartered; 1 cup grape or cherry tomatoes; 2 tbsp balsamic vinegar; 1 tsp brown sugar; 1 tsp olive oil; 0.125 tsp salt; 3 tbsp extra-virgin olive oil; 1.5 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey; 1 clove garlic, minced; 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Wayward Bar & Kitchen

Time35m

Serves2

CHOPPED ITALIAN ROMAINE PEPPERONI SALAMI MORTADELLA CANDIED BALSAMIC TOMATOES AWESOME VINAIGRETTE

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Ingredients

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Flatbread base

2 pieces store-bought flatbread (or naan/pita)

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Avocado topping

2 pieces ripe avocados

1 tbs fresh lemon juice

1/4 tsp Red pepper flakes

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Chopped Italian romaine salad

3 cups Italian romaine (or romaine hearts), chopped

1 cup Cherry tomatoes, halved

1/4 cup Red onion, thinly sliced

2 tbsp Fresh parsley, chopped

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Cured meats

12 slices pepperoni, thinly sliced

6 slices salami, thinly sliced

4 slices mortadella, thinly sliced and quartered

Candied balsamic tomatoes

1 cup grape or cherry tomatoes

2 tbsp Aged balsamic vinegar

1 tsp Brown sugar

1 tsp olive oil

1/8 tsp Celtic sea salt

Awesome vinaigrette

3 tbsp extra-virgin olive oil

1 1/2 tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp Honey

1 clove Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Finishing

1/4 cup microgreens or basil leaves (optional)

1/4 tsp flaky sea salt

1 pieces fresh lemon wedges

Method

Flatbread base

Preheat oven to 425°F (220°C). Brush both sides of the flatbreads lightly with 2 tbs olive oil and season with 1 tsp salt and 1/2 tsp black pepper. Place on a baking sheet and bake for 6–8 minutes until edges are crisp and lightly golden. Remove and let cool slightly.

Candied balsamic tomatoes

Make candied tomatoes

In a small skillet over medium heat, add 1 tsp olive oil. Add 1 cup grape tomatoes and sauté for 2–3 minutes until they begin to blister. Stir in 2 tbsp balsamic vinegar and 1 tsp brown sugar. Reduce heat to medium-low and cook, stirring occasionally, until vinegar reduces to a sticky glaze and tomatoes are coated, about 4–6 minutes. Season with 1/8 tsp salt. Remove from heat and let cool slightly.

Avocado topping

Prepare avocado

Halve, pit and scoop flesh from 2 ripe avocados into a bowl. Add 1 tbs lemon juice, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Mash with a fork to a chunky spread. Taste and adjust seasoning or lemon to prevent browning.

Chopped Italian romaine salad

In a medium bowl combine 3 cups chopped romaine, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion and 2 tbsp chopped parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Awesome vinaigrette

Whisk dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1.5 tbsp red wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake until emulsified. Toss about 2–3 tbsp of the dressing with the chopped romaine salad just before assembling.

Cured meats

Arrange 12 slices pepperoni, 6 slices salami and 4 slices mortadella on a plate. If desired, briefly crisp the pepperoni in a dry skillet over medium-high heat for 30–60 seconds per side for a slightly crunchy texture. Pat any excess oil with a paper towel.

Assembly & finishing

Spread a generous layer of the mashed avocado over each baked flatbread (about half the avocado mixture per flatbread).

Top the avocado with a portion of the dressed chopped romaine salad, distributing it evenly across the two flatbreads.

Arrange the pepperoni, salami and mortadella slices over the salad on each flatbread. Scatter the candied balsamic tomatoes over the top.

Drizzle a little of the remaining awesome vinaigrette (about 1 tsp per flatbread) over each assembled flatbread. Sprinkle microgreens or basil if using and finish with a light pinch of flaky sea salt and an extra grind of black pepper. Serve with lemon wedges on the side to squeeze over if desired.