Danielle made something similar the day before as an appetizer to our cook out. This bread is really flippin’ good. I wish I knew about it earlier. You can top it with anything, but here is something I quickly whipped up for dinner after a long day of work.
Can of black olives
Jar of green olives
12 oz bag of mozzarella Cheese
Salt & Pepper
These are really quite simple, and perfect for those don’t-want-to-gourmet-cook days.
Preheat your broiler. On a cooking sheet, place one-two Naan, Indian flatbread near the pita bread and tortillas, and coat the top with olive oil and minced garlic using a paintbrush. Sprinkle a desired amount of cheese over the oil. Top with olives and sprinkle on salt and pepper to taste. Toss in the broiler for 5-10 minutes (watch it so it doesn’t burn). Enjoy.
Danielle’s version is just olive oil, salt, pepper, and parmesan or another hard, good-for-grating cheese. She throws hers on the grill and cuts it into appetizer bites. It’s versatile enough that you can throw anything on top, like emphasis the sweetness with pineapples and black olives or turn it into an Indian bruschetta with tomatoes, fresh mozzarella and fresh grown basil.
The bread is sweet and soft. The edges add a little crunch when cooked and the browned cheese and black and green olives are perfect for your salt cravings.