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Cali-za'atar Flatbread with Arugula and Smoked Salmon

INGREDIENTS: 

  • Cali’flour Flatbreads
  • 1 Large handful baby arugula
  • 4 oz cherry tomatoes, halved
  • 1 tsp dry oregano
  • tsp za'atar spice,
  • Kosher salt and black pepper
  • cup jalapeño cream cheese dip (store bought or homemade) 
  • Few slices smoked salmon (3 to 4 oz/113 g)
  • Handful pitted Kalamata olives
  • Handful toasted pine nuts, optional

Flatbread image

FOR THE FLATBREADS:

Preheat the oven to 400 degrees with the vented pan inside.
Once heated, take the vented pan out and spray with nonstick cooking spray.
Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes before topping.

INSTRUCTIONS: 

In a bowl, combine arugula and tomato. Drizzle with a little extra virgin olive oil and season with salt, pepper, and a dash of Za'atar spice. Mix to combine. Set aside for a moment. Spread a thin layer of jalapeño cream cheese evenly over the flatbreads . Top with the arugula and tomato mixture. Now arrange the remaining ingredients on top evenly. Sprinkle a little more za'atar spice ,pine nuts and dried oregano all over. 

Homemade Jalapeño Cream Cheese Dip

INGREDIENTS

8 oz. cream cheese

1 oz. diced green chilies

1 oz. diced jalapenos

1 cup pepper jack cheese grated

¼ tsp garlic salt

⅕ cup cheddar cheese grated

INSTRUCTIONS: 

In a large mixing bowl, mix together on medium speed, cream cheese, diced green chilies, jalapenos, pepper jack cheese, garlic salt until nice and creamy. Microwave for 5-6 minutes on high until the center is hot and edges are bubbling. Let it cool and use for your favorite recipe.

CREDIT: https://www.instagram.com/leili_keto/

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Cali'flour Recipes


Appetizer // Breakfast // Crusts // Dessert // Dinner // Flatbreads // Fun // Holiday // Keto // Kids // Low Carb // Lunch // Plant-Based //

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