Olive Tapenade Naan
If you love olives, bold and savoury tapenade is for you!
Ingredients
- 2 pc Panaji Roasted Garlic or Plant-based Naan
- ½ cup store bought black olive tapenade
- ½ cup roasted red peppers, sliced into ½” strips
- 4 tbsp crumbled goat cheese or substitute chopped firm tofu for a vegan option
- 1 cup packed baby arugula leaves
- 6 basil leaves, torn
- Salt & pepper to taste
Instructions
- Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking!
- Preheat your oven to 400°F. Microwave naan for 30 seconds then place the naan on a parchment lined baking sheet. Spread the olive tapenade on to the naan, top both with roasted red pepper strips and crumbled goat cheese or tofu.
- Fold naan in half, bake for 10 minutes and then remove from oven.
- Unfold naan, top with arugula and basil, refold and serve.
