Wednesday, 14 September 2011

Broccoli Cheese Flatbread

Tonight I was heavily tempted by my husband who, after coming home from a three day work trip, suggested we go out for wings and beer for Wing Wednesday at the pub near our house.  I'm a sucker for both wings AND beer, but I gave up beer 2 months ago and meat two weeks ago for our weekday vegetarian challenge (I know, what's the point in eating or drinking at all without meat and beer? But hey if I can do it, anyone can).  While tempting, I instead drove to the grocery store to pick up some ingredients for our broccoli cheese flatbread, a recipe I adapted from the Moosewood Restaurant Cookbook which is an excellent vegetarian food resource. If you don't own a Moosewood cookbook and are trying to eat vegetarian, one of these books is a must!  As for the beer that I passed up, there was no substitution, except water. Less exciting, I know, but I'm on a roll here and gotta keep it going.

This dish is creamy and rich, yet fresh and crispy.  There are three types of cheese included and any of them could be substituted for what you have on hand or for a cheese you more regularly use. I have used flatbread and served it open faced; however, it would work with regular tortilla shells wrapped up and would be much more portable that way, especially if you're taking it for lunch at work.

Olive Oil
1 medium chopped onion
3-4 cups chopped broccoli (4 small crowns)
4-5 cloves chopped garlic
2 tsp dried oregano
1/2 tbsp red pepper flakes
1 cup ricotta cheese
1/2 cup mozzarella cheese
1/2 cup feta cheese
2 tbsp chopped fresh basil (optional)
Salt and pepper to taste
1 pkg greek style pita bread (naan bread would also work)

Heat the oil in a large pan or wok and add onions and 1/2 tsp of salt. Cook until softened for about 5 to 7 minutes. Stir in the chopped broccoli, garlic, oregano, and red pepper flakes and cook until the broccoli is bright green and tender, 7 to 10 minutes. Remove from the heat and stir in the three cheeses.  Season to taste with salt and freshly ground black pepper.

Toast the pita bread in the toaster or in a dry skillet on high heat for about 30 seconds per side.  Place the pita on a plate and top with the broccoli cheese mixture and serve.

If you're using a pita you'll need a fork and knife, while a tortilla is more of a wrap and go format.  Either way this dish is cheesy and delicious and will definitely satisfy you...even on a day when you're offered hot wings and beer!

No comments:

Post a Comment