Argentine Black Bean Flatbread with Chimichurri Drizzle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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CATEGORY WINNER Starters and Drinks. Years ago, friends from Argentina invited me for dinner and served an unusual and tasty tostada. I have adapted that recipe into this flatbread. -Erin Mylroie, St. George, UT Ingredients:
1 red bell pepper |
1 tablespoon cornmeal |
cooking spray |
1 tablespoon dry yeast |
1/8 teaspoon sugar |
1 cup warm water (100° to 110°), divided |
3 cups all-purpose flour (about 13 1/2 ounces) |
1 teaspoon salt |
1 1/2 cups black bean spread |
1/2 cup (2 ounces) finely grated fresh parmesan cheese |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh cilantro |
2 tablespoons olive oil |
1 tablespoon fresh lemon juice |
2 teaspoons minced garlic |
Directions:
1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 16 strips. Set aside.
3. Reduce oven temperature to 450°.
4. Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside.
5. Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add remaining 1/2 cup water, flour, and salt to yeast mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes).
6. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Roll dough into a 14 x 11-inch rectangle; place dough on prepared baking sheet. Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450° for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.
7. Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip.
8. Note: Nutritional analysis includes Black Bean Spread.
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