Lately I’ve gotten myself into a fabulous flatbread frenzy! After tasting my first flatbread a few weeks ago, I just can’t seem to get enough of them. I LOVE letting my healthy creative mind wonder. Coming up with flatbread toppings is almost as fun as eating the flatbread… almost.
I decided to experiment with spices this week. Oregano, black pepper, Cayenne Pepper and garlic powder seemed like a delicious place to start.
Those spices balanced out with grilled Sun-dried tomatoes, Red peppers, Zucchini slices, garlic coves and Mozzarella cheese ended up being the absolute perfect masterpiece.
Make sure your front door is locked. I guarantee you that your neighbors will smell your delicious flatbread from miles away and come running!
This incredible italian style lunch began with and INCREDIBLE tomato pesto I found at the farmers market last weekend.
A precious little old Italian man had his own booth set up, and I spent a good 20 mins talking to him about all the natural ingredients in his various flavors of pestos.
After trying 2 (more like 7) differeny flavors on his sample french bread slices, I fell passionately in love with his fresh tomato basil pesto. I couldn’t wait to get home to slap some of it on a sandwich!
Thus, the creation of this Italian style San Diego lunch 🙂
I loved it cold, with a bowl of my delicious tomato-basil soup. (See my tomato basil soup post for the recipe)
Perfect lunch to perk up a gloomy day!
These baby gourmet grilled cheese panini’s will take your breath away. Using your pink panini maker (or which ever color panini maker you own, even though pink is the best color of course) eliminates the time it would normally take to bake them in the oven.
Also, using a panini maker eliminates the need to fry them in a pan. This makes these cute little babies much healthier too.
This took a total of 10 minutes, and was worth every second!
Sauted Portabella Mushrooms
Avocado Feta Spread
Caramalize your onions
Saute the portabella mushrooms in all natural honey (which is a sweet delicous substitute for oil)
Spread the bottom half of the chibatta bread with pesto, and the top half with avocado feta spread. You can use what ever spread or dip you like, i just happened to find the Avocado-pesto spread at the farmers market and fell in love with it.
Layer your cheese, sauted portabella mushrooms and caramalized onlions on the chibatta slices
Toss them in your panini maker, and vuala- you have delicious baby gourmet grilled cheese paninis that will impress all your guests!
I paired my mini panini’s with my 2 minute side italian salad, and a home-made fruit smoothie.
Ps, you can get the recipe for this sensational pineapple strawberry carrot smoothie in the smoothie section of TheFitspirationalBlonde.com 🙂 I guarantee you it will take your tastebuds to wonderland!