| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 328 | 16g | 7g | 35g |
| sugars | fibre | protein | salt |
| 6g | 3g | 10g | 1.2g |
Why I Love Spanish Blue Cheese and Vegetable Flatbreads
Every bite of these Blue Cheese and Vegetable Flatbreads transports me back to the quaint squares of Barcelona, brimming with tapas bars and filled with the aroma of good food and laughter. This sumptuous Spanish recipe is loaded with the vibrant flavors of Mediterranean vegetables and the distinct sharpness of blue cheese. It’s comforting, hearty, and perfect for sharing – reminiscent of those long, languid Spanish evenings.
A Tribute to the Mediterranean
The allure of this recipe lies largely in its ingredients, each of which tells a tale of the Mediterranean lifestyle. The splash of olive oil, the colorful peppers, zucchini, and onions, and the heady scent of garlic – all of these capture the essence of sun-soaked Spanish cuisine. They mingle effortlessly with the more mellow undercurrents of basil and oregano, harmonizing the distinctive flavors and bringing balance to the dish.
The fresh parsley, one of my favorite herbs, is more than just a garnish. It brings a certain freshness to the palette, helping to cut through the richness of the blue cheese and adding a dash of color to boot. The flatbreads, crusty on the outside and fluffy within, are the perfect vehicle for these flavors. They absorb the heavenly juices from the cheese and vegetables, creating a melt-in-your-mouth experience that’s totally irresistible.
From Kitchen to Dance Floor
As a dance teacher, I always find a parallel between cooking and dancing. Each ingredient, like every move, plays its part in creating something beautiful. In this recipe, the crumbled blue cheese takes center stage, staking its claim with its strong, unforgettable flavor, much like a flamenco dancer in the heart of a Madrid tablao. I owe my love for taking risks in the kitchen to my favorite Spanish chef, Ferran Adrià, who never shied away from experimenting with bold flavors and culinary concepts.
So go ahead, try this Blue Cheese and Vegetable Flatbreads recipe, even if you’re not a fan of blue cheese. There’s something magical about the way the flavors blend together, resulting in a perfect symphony on your taste buds. Paying tribute to the Spanish roots that have fueled my culinary journey, this recipe is laden with nostalgia and deliciousness in every bite.
What You’ll Need
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 6 small flatbreads
- 8 ounces crumbled blue cheese
- 1/4 cup fresh parsley, chopped
Method
Step One
Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced red and yellow bell peppers, zucchini, and red onion to the skillet. Cook for about 5-7 minutes, or until the vegetables have softened.
Step Two
Add the minced garlic to the skillet along with the dried oregano and basil. Season the vegetable mixture with salt and pepper. Stir to combine everything and cook for another 1-2 minutes or until the garlic becomes aromatic. Remove the skillet from heat.
Step Three
Preheat your oven to 375 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper. Arrange the flatbreads on the baking sheet.
Step Four
Spoon the sauteed vegetable mixture evenly onto each flatbread. Sprinkle the crumbled blue cheese over the top of the vegetables.
Step Five
Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cheese is melted and the edges of the flatbreads are crisp.
Step Six
Remove the flatbreads from the oven and let them cool slightly before topping with fresh chopped parsley. Serve while they are still warm. Enjoy your homemade Blue Cheese and Vegetable Flatbreads.
