Mediterranean Olive Tapenade Flatbread
This Mediterranean Olive Tapenade Flatbread is incredibly simple, perfect for a quick lunch, an appetizer that’ll wow your friends, or even a light dinner. It transports you to a sunny Mediterranean coast with every bite!
Equipment
- Oven Preheat to 400°F (200°C)
- Small bowl
- Baking Sheet
Ingredients
Main ingredients
- 1 prepared flatbread or naan I love using a good quality naan for its soft texture, but any flatbread works wonderfully.
- 0.5 cup green and black olives chopped. A mix gives you the best of both worlds – briny green and rich black.
- 2 tbsp sun-dried tomatoes chopped. These little gems add a burst of concentrated sweetness and chewiness.
- 1 tbsp capers For that little zing of salty, briny goodness. Don't skip these!
- 2 tbsp olive oil The liquid gold that brings all our Mediterranean flavors together.
- 1 garlic clove minced. A whisper of garlic to add depth and aroma.
- 0.25 tsp oregano Dried oregano is perfect here, its earthy notes are just right.
- 0.33 cup feta cheese crumbled. The creamy, salty crowning glory. It melts just enough to be delightful.
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, toss together chopped olives, sun-dried tomatoes, capers, olive oil, minced garlic, and oregano. Stir until combined.1 prepared flatbread or naan
- Spread the olive mixture evenly over the flatbread, reaching the edges.1 prepared flatbread or naan
- Sprinkle crumbled feta cheese over the top.1 prepared flatbread or naan
- Bake for 8-10 minutes, until the flatbread is golden brown and the feta is slightly melty.
- Slice and enjoy.
Notes
You can make the tapenade mixture a day in advance and store it in an airtight container in the fridge. For leftovers, store in an airtight container at room temperature for up to a day, or refrigerate for 2-3 days. Reheat in a low oven or toaster oven.