Flatbread with Pickled Veggies

This flatbread with pickled veggies, comes together in a snap! It’s baked with herbed olive oil, then topped with sweet pickled beets, sweet cauliflower, baby arugula and goat’s cheese.

A nice glass of wine, and this Flatbread with Pickled Veggies would be perfect for a Mother’s Day appetizer, don’t you think?

Mother’s Day weekend is right around the corner.  How are you celebrating Mom?  

This post is sponsored by Paisley Farm Foods, but the love and opinions expressed here are all my own.  

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My Mother’s Day typically goes a little like this.  I am treated to a yummy breakfast, typically either omeletes or French toast with strawberries.  Next to how delicious both of those are, the best part? I don’t have to do dishes.  (not doing dishes may be my favorite Mother’s Day perk!)  Typically in the early afternoon, we meet my brother and his family over at my Mom’s and sit and visit a while on her patio. 

When we return home, the kids come over (the ones that don’t live here) and we have a little happy hour and then they make me dinner.  I almost always ask for the same thing.  Chicken on the grill, a big salad and garlic bread.  (then no dishes) . It’s always a relaxing day, and they always make me feel really special.  

This year, I have partnered together with Paisley Farm to offer this great Mother’s Day Gift Basket Giveaway!  It includes one jar of each: Paisley Farm Dilled Brussels Sprouts, Sweet Pickled Beets, Hot Brussels Sprouts, Five Bean Salad and Sweet Cauliflower as well as a wooden spoon from me, and three dish towels.  

ENTER HERE:

a Rafflecopter giveaway

 

You will be well on your way, to making this Flatbread with Pickled Veggies if you win!  This flatbread is so simple to make! 

Ingredients in this Pickled Veggie Flatbread:

• store purchased flatbread
• olive oil
• fresh thyme and fresh chives
• Paisley Farm sweet pickled beets and sweet cauliflower
• baby arugula 
• crumbled goat’s cheese or feta cheese.

Even if you don’t win — this flatbread is easily made.  A trip to your local Kroger or Kroger affiliated grocery stores, and you can purchase everything that you need.  It’s so amazing that they sell all of Paisley Farm’s products!

Want in on a big secret?  Paisley Farm is coming to Amazon, too!! Stay tuned!

Simply add the chopped herbs to the olive oil and let steep for about 10 minutes.  Snap open both jars of Paisley Farm pickled veggies, and drain what you need for your flatbread.  

Brush your flatbread with the olive oil and bake until it’s golden brown.  Top it while it’s still warm with baby arugula, beets, cauliflower and either goats cheese or feta cheese, plus a dusting of fresh chives.  Cut and serve.

All I need now is a nice glass of Pinot Grigio, and I am one happy mama. 

I have loads of recipes that would be perfect for Mother’s Day using Paisley Farm products.  Isn’t this Mediterranean Inspired Cheese Board with Cauliflower Hummus pretty?  Finish it off with some Chocolate Cake made with Pickled Beets. 

These Honey Bourbon Glazed Beets with Crispy Kale makes a great appetizer or light meal, as does this Pickled Beet Salad with Pears, Walnuts & Goat Cheese.  

Looking for something a little more hearty?  These Herb Butter Filet Mignon with Paisley Farm Marinated Mushrooms will surely fit the bill!   I have something for everyone!

See All of my Paisley Farm Recipes 

Be sure to visit Paisley Farms website for recipes, products and store locations, and follow them on FaceBook, Instagram and Pinterest for great new recipes all year long. 

Ready to make some Paisley Farm Flatbread with Pickled Veggies? Let’s do it!!

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Print Recipe

Flatbread with Pickled Veggies

This flatbread with pickled veggies, comes together in a snap! It's baked with herbed olive oil, then topped with sweet pickled beets, sweet cauliflower, baby arugula and goat's cheese.

Prep Time10 minutes mins

Cook Time8 minutes mins

Total Time18 minutes mins

Course: Appetizers & Snacks

Cuisine: American

Keyword: Flatbread with Pickled Veggies

Servings: 4

Calories: 932kcal

Author: Michaela Kenkel

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Ingredients

• Flatbread I used a Stone Flour Artisan brand
• 1 1/2 T Olive Oil
• Pinch of each fresh Thyme & Chives chopped
• ½ cup Paisley Farm Sweet Pickled Beets
• ½ Paisley Farm Sweet Cauliflower
• ½ cup baby arugula
• 1-2 Tablespoon crumbled goats cheese
• Sprinkle of fresh chives for serving
• Place Olive oil in a small bowl with thyme and chives. Set aside
• Preheat oven to 425 degrees
• Drain the liquid from the cauliflower and beets.
• Brush oil over flatbread. It may not require all of it.
• Bake the flatbread for 7-8 minutes directly on the oven rack until golden brown around the edges.
• Remove. Top with baby arugula beets, cauliflower and crumbled goats cheese. Give a light sprinkle of more fresh chives.
• Serve.

Instructions

• Place Olive oil in a small bowl with thyme and chives. Set aside
• Preheat oven to 425 degrees
• Drain the liquid from the cauliflower and beets.
• Brush oil over flatbread. It may not require all of it.  
• Bake the flatbread for 7-8 minutes directly on the oven rack, until golden brown around the edges.
• Remove. Top with baby arugula, beets, cauliflower and crumbled goats cheese. Give a light sprinkle of more fresh chives.
• Serve warm.

Nutrition

Serving: 2 | Calories: 932kcal | Carbohydrates: 160g | Protein: 32g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Cholesterol: 7mg | Sodium: 1262mg | Fiber: 16g | Sugar: 20g