Loaded Spring Green Flatbread

This dish is so fun, and definitely SCREAMS spring. I’m always looking for cool new ways to eat my greens - this flatbread combines crunchy green beans and peas, herbs, chives, and other goodies on a DELICIOUS almond cream cheese base. As if you need another reason to make this, it's also INCREDIBLY easy. Feel free to use a phyllo dough crust or regular cream cheese if you don't have any dietary restrictions! 

Here’s what you’ll need: 

For the flatbread 

  • 1/2 box Simple Mills Artisan Bread Mix 

  • 1 Tbsp apple cider vinegar 

  • 1 Tbsp water 

  • 1 Tbsp olive oil 

For the cream cheese spread

  • Package of almond cream cheese, 8 oz 

  • 4 Tbsp fresh chives 

  • 1/4 cup blanched peas 

  • 1 tsp za’atar seasoning 

For the veggie topping 

  • 3 Tbsp fresh chives, chopped 

  • 1/2 cup blanched peas 

  • 1/2 cup blanched green beans 

  • 2 Tbsp lemon juice 

  • 2 Tbsp fresh parsley 

  • dash of salt 

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Here’s how to make it:

For the flatbread, combine all ingredients in a small bowl and bake at 350 degrees for about 20 minutes. Take out of oven and let cool completely. 

For the spread, combine all ingredients in a food processor and pulse until smooth and peas / chives are well combined into cream cheese. 

For the topping, combine all ingredients in a small bowl and let meld together for about 10 minutes. 

To put it all together, place flatbread on a nice serving tray and top with cream cheese mixture. Using a slotted spoon, place veggie mixture on top. Sprinkle with more za’atar seasoning and lemon zest, if desired. Serve at room temperature or refrigerate for a few hours / serve cold. Totally your preference! 

Annie Muske