Pesto Flatbreads For Your Grazing Platter
Do you need something different for your grazing platter this Christmas?
Pesto Flatbreads For Your Grazing Platter are a perfect addition. They work well alongside your dips and charcuterie. If you are serving up a substantial grazing platter these are great because they are really filling either on their own or with accompaniments.
I love the addition of pesto to these flatbreads. I added my Roasted Almond, Spinach and Basil Pesto that made them a beautiful emerald green colour inside. And the best part about the flatbreads is that they are super quick and easy to make! In case you didn’t realise I love quick and easy recipes that are big on impact but low on effort. The flatbreads make your grazing platter look like you have put so much more effort in rather than just including crackers from a packet.
The day I photographed these flatbreads I made a grazing platter for our lunch. I included dips such as roasted capsicum pesto (from my Roasted Capsicum Pesto and Chicken Pasta Salad) together with a traditional hommus. I also served some mild salami and a cheese selection. The platter was cleaned in a few minutes – very popular with my tribe!
I chose to use wholemeal flour in my pesto flatbreads but if you don’t have any or would prefer otherwise it is fine to use white flour. Pesto Flatbreads For Your Grazing Platter are a super way to liven up the whole concept of grazing platters. It is nice to do something a little different. The recipe makes 8 – 10 flatbreads but you can easily make more by doubling the quantities. The idea is that guests break a little flatbread off and dip away or chose a cold cut or cheese.
So will you try Pesto Flatbreads For Your Grazing Platter this Christmas – or anytime?
Liven up your grazing platter with these substantial Pesto Flatbreads
Pesto Flatbreads For Your Grazing Platter
Delicious flatbreads that make your grazing platter really substantial.
Ingredients
- 250 g wholemeal plain flour
- 2/3 cup warm water
- 4 tbsp Roasted Almond, Spinach and Basil Pesto (see link above)
- 1 tsp salt
Instructions
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Place flour in a bowl and make a well. Pour in water and mix to a soft dough. LIghtly stir in the Roasted Almond, Spinach and Basil Pesto but don't over mix. Knead it lightly on a floured workbench. Then divide the dough into 8 to 10 small balls about the size of a golf balls. Leave them to rest for about 20 minutes. Heat a large frying pan (I use an electric pan) to a high heat. Add a small amount of oil to just grease the surface of the pan. Then flatten each ball - maximum of four at a time flattening them and turning them once. They should brown and begin to blister when ready. Serve with your favourite grazing platter accompaniments and enjoy!
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