Mediterranean White Bean and Olive Tapenade Flatbread
Sheet pan flatbread topped with creamy white beans, olive tapenade, and fresh herbs. A sophisticated Mediterranean appetizer in 25 minutes.
AI SCORE
91
/100
⏱️
40 min
Time
👥
8 people
Servings
🔥
220 kcal
Calories
📊
medium
Difficulty
Ingredients
- 2 naan breads or flatbreads
- 1 can cannellini beans, drained and rinsed
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup kalamata olives, pitted and chopped
- 2 tbsp capers
- 1/4 cup sun-dried tomatoes, chopped
- 4 oz goat cheese, crumbled
- 2 tbsp fresh oregano
- 1/4 cup pine nuts
- Salt and pepper to taste
Instructions
1
Preheat oven to 450°F and place flatbreads on large sheet pan
2
Mash half the beans with 1 tbsp olive oil, garlic, salt, and pepper to create chunky spread
3
Brush flatbreads with remaining olive oil and spread bean mixture evenly
4
Top with whole beans, olives, capers, sun-dried tomatoes, and goat cheese
5
Bake for 12-15 minutes until edges are golden and cheese is slightly melted
6
Sprinkle with pine nuts and fresh oregano, cut into wedges and serve
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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