Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

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Flatbread with Sun Dried Tomato Chipotle Sauce

Make this with flatbread of choice (or use baked phyllo dough or pre-made pizza dough).

Flatbread with Sun Dried Tomato Chipotle Sauce

Make this with flatbread of choice (or use baked phyllo dough or pre-made pizza dough).
Course: Appetizer
Keyword: tomatoes
Servings: 4
Author: Richie Hirshen

Ingredients

  • Flatbread of choice approximately 6- x 11-inch
  • 1 7-ounce jar Bella Sun Luci Sun Dried Tomato Chipotle Topper Sauce
  • 2–3 large tomatoes
  • 1 red onion sliced thinly
  • 4 ounces grated cheese of choice
  • 1 pint ricotta cheese
  • A handful of fresh basil leaves cut in chiffonade ribbons
  • 1–2 teaspoons of dried red chili flakes or to taste

Instructions

  • Preheat oven to 400°. Spread the flatbread with Chipotle Topper Sauce. Lay slices of fresh tomato and red onion over the bread. Sprinkle with grated cheese and bake in the preheated oven until cheese is melted. Garnish with spoonsful of ricotta, ribbons of fresh basil, and a sprinkle of dried red chili flakes.