Vegan Mediterranean Flatbread Bites
This Mediterranean Flatbread is a colorful, healthy flatbread featuring hummus, cheese, and a medley of Mediterranean-inspired veggies. Quick to make and packed with bold flavor, it's a go-to for appetizers or light meals.
Equipment
- 1 Baking Sheet – for cooking the flatbread evenly
- 1 Sharp Knife – for chopping veggies and herbs
- 1 Silicone Basting Brush – to spread hummus smoothly
- 4 Small Prep Bowls – for organizing chopped toppings
- 1 Drizzle Bottle (Optional) – for balsamic glaze application
Ingredients
- 2 pieces naan or flatbread store-bought or homemade
- ⅓ cup hummus use store-bought or your favorite homemade version
- ¼ cup pitted olives finely chopped (black or kalamata work best)
- ¼ cup red onion roughly chopped
- ¼ cup marinated artichoke hearts drained and chopped
- ¼ cup roasted red peppers sliced or chopped
- ¼ cup crumbled feta cheese
- ¼ cup shredded mozzarella cheese or a vegan alternative
- 2 tablespoons fresh parsley chopped
- 2 tablespoons balsamic glaze for finishing drizzle
Instructions
- Prep and Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
- Chop and Set Up Your Toppings: While the oven heats, prepare your toppings. Roughly chop the olives, red onions, artichoke hearts, and roasted red peppers. If you're using homemade hummus, get that ready now.
- Assemble the Flatbread Base: Place your naan or flatbread on the prepared baking sheet. Using a spoon or silicone brush, spread a generous layer of hummus over each flatbread, covering the surface evenly.
- Layer the Cheeses and Veggies: Sprinkle a light layer of mozzarella cheese directly over the hummus. Then, add your chopped veggies—olives, onions, artichokes, and roasted peppers—evenly across both flatbreads. Top it all with about half of the crumbled feta (reserve the rest for garnishing after baking).
- Bake Until Golden and Crisp: Transfer the baking sheet to the oven and bake for 12 to 15 minutes, or until the edges of the flatbread are golden brown and slightly crispy. The cheese should be melted and lightly bubbling.
- Finish with Fresh Flavors: Remove from the oven and immediately drizzle each flatbread with balsamic glaze. Garnish with the remaining feta cheese and a sprinkle of fresh parsley for a pop of color and flavor.
- Slice and Serve Warm: Use a sharp knife or pizza cutter to slice the flatbread into wedges. Serve immediately while warm and crispy.
Notes
- Flatbread Options: You can use traditional naan, pita, or any store-bought thin flatbread. For a gluten-free version, use a GF-friendly base.
- Cheese Swaps: To keep this dairy-free, use plant-based feta and shredded cheese. The flavors still shine with vegan alternatives!
- Homemade Hummus Tip: A lemony or garlic-infused hummus works especially well to enhance Mediterranean flavors.
- Balsamic Glaze Hack: If you don’t have balsamic glaze, you can reduce regular balsamic vinegar over low heat until it thickens.
- Serving Suggestion: This flatbread also pairs beautifully with a side salad for a complete meal.
