Flats are fun!!! I enjoy creating dishes with them and especially love eating them! This healthy dish is very simple and can be put together very quickly!! It can be turned into a gluten-free option by using a gluten-free flat bread and omitting the balsalmic vinegar.
Preheat oven to 375 degrees F. Place flat bread on a cookie sheet and toast plain in oven for 15 minutes. While in oven smash avocado in a mixing bowl, mix in diced purple onion, olive oil, parmesan, salt and pepper.
After flat bread has been toasted remove from oven. Spread avocado mixture on flatbread.
Top with spinach, cherry tomato halves, and artisan cheese of choice. I used a white NY Sharp Cheddar made from Pennsylvania Omish. Top with a pinch of Himalayan Pink Salt and fresh ground pepper. Place back in oven and cook for 15 minutes.
Drizzle with Balsalmic Vinegar and EAT!! YUM!
INGREDIENTS
1 Flat Bread (gluten-free if needed)
1 Avocado
2 TBS purple onion, diced
1 tsp salt
1/4 tsp pepper
2 TBS parmesan, shredded
2 cups fresh spinach
8 cherry tomatoes
4 oz artisan cheese of choice
1/2 tsp Himalayan Pink Salt
1/4 tsp fresh ground pepper
2 TBS Balsalmic Vinegar (omit for gluten-free)
Preheat oven to 375 degrees F. Place flat bread on a cookie sheet and toast plain in oven for 15 minutes. While in oven smash avocado in a mixing bowl, mix in diced purple onion, olive oil, parmesan, salt and pepper.
After flat bread has been toasted remove from oven. Spread avocado mixture on flatbread.
Top with spinach, cherry tomato halves, and artisan cheese of choice. I used a White NY Sharp Cheddar made from Pennsylvania Omish. Top with a pinch of Himalayan Pink Salt and fresh ground pepper. Place back in oven and cook for 15 minutes.
Top with Balsalmic Vinegar, serve and enjoy. Eat like pizza or fold in half and eat like a sandwich or taco.
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