Recipe

Bresaola Flatbread

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Bresaola Flatbread

Herby, cheesy naan bread topped with bresaola, rocket, cherry tomatoes, Parmesan shavings and drizzled with chilli and garlic oil.




Ingredients to serve 2

  • 2 x naan breads
  • 3g x fresh rosemary – pick off leaves
  • 3g x fresh thyme – pick off leaves
  • 1 clove x garlic – peel, grate & chop
  • 80g x bresaola - tear
  • 20g x rocket
  • 100g x grated mozzarella
  • 75g x cherry tomatoes – slice ½ cm
  • 30g x parmesan
  • ½ x chilli – cut off end, slice finely
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Ingredients to serve 4

  • 4 x naan breads
  • 5g x fresh rosemary – pick off leaves
  • 5g x fresh thyme – pick off leaves
  • 2 cloves x garlic – peel, grate & chop
  • 160g x bresaola - tear
  • 40g x rocket
  • 200g x grated mozzarella
  • 150g x cherry tomatoes – slice ½ cm
  • 60g x parmesan
  • 1 x chilli – cut off end, slice finely
  • olive oil (from your pantry)
  • salt and black pepper (from your pantry)

Method

Step 1

Preparation: Preheat oven to 250°C. Keep the baking tray in the oven to heat up. Prepare all ingredients as indicated above.

Step 2

Garlic & chilli: Once prepared as indicated above, place each in small separate bowls. Cover with olive oil.

Step 3

Parmesan: Slice into shavings with a potato peeler.

Step 4

Flatbread: Cover each naan bread with mozzarella and cheddar mix. Scatter with rosemary and thyme. Top with cherry tomato slices. Season with salt and pepper. Remove the hot baking tray from the oven and lay the flatbread on the tray. Return to the oven and bake for 10-12 minutes until golden and crispy.

Step 5

To serve, top the flatbread with bresaola, rocket, chilli in oil (optional), garlic in oil (optional), shavings of parmesan, a crack of black pepper and a drizzle of olive oil.