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Vegan Olive Pesto Flatbread with Olives from Spain, Roasted Grapes and Figs This Vegan Olive Pesto Flatbread with Olives from Spain, Roasted Grapes and Figs is a perfect plant-based healthy holiday appetizer to feed a crowd! Serves 16 Gordal olives from Spain Pesto 1/2 cup pistachios (shelled) 1 cup pitted Gordal olives from Spain 1 garlic clove, minced 1 cup arugula ¼ cup extra virgin olive oil Pepper, to taste Flatbread 3 tbsp extra virgin olive oil, divided ½ onion, thinly sliced 1 ½ cups red grapes 2 sprigs rosemary 6 small whole grain naan breads 4 figs, thinly sliced ¼ cup pitted Dark Hojiblanca olives from Spain, thinly sliced ¼ cup crushed pistachios In a food processor, puree the pistachios until they reach a powder like consistency, then add in the Gordal olives from Spain, garlic, arugula and oil. Season with pepper, to taste. Set aside. Preheat oven to 450 F. Heat a tablespoon of oil in a nonstick skillet over medium-low heat. Add in the onions and saute until dark and caramelized, about 50 minutes. Set aside. Meanwhile, place the grapes and rosemary on a baking sheet and drizzle with a tablespoon of oil. Place the naans on baking sheets and drizzle with the remaining tablespoon of oil. Roast the grapes for 20-25 minutes or until caramelized, and the flatbread for 5-10 minutes just until toasted around the edges. When ready to serve, smear the olive pesto all along the toasted naans. Top with the roasted grapes, figs, Dark Hojiblanca olives from Spain, caramelized onions and pistachios. Enjoy!
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Vegan Olive Pesto Flatbread with Olives from Spain, Roasted Grapes and Figs

This Vegan Olive Pesto Flatbread with Olives from Spain, Roasted Grapes and Figs is a perfect plant-based healthy holiday appetizer to feed a crowd!
Course Appetizer
Cuisine Spanish
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 16 slices
Calories 320kcal

Ingredients

  • Gordal olives from Spain Pesto
  • 1/2 cup pistachios shelled
  • 1 cup pitted Gordal olives from Spain
  • 1 garlic clove minced
  • 1 cup arugula
  • ¼ cup extra virgin olive oil
  • Pepper to taste
  • Flatbread
  • 3 tbsp extra virgin olive oil divided
  • ½ onion thinly sliced
  • 1 ½ cups red grapes
  • 2 sprigs rosemary
  • 6 small whole grain naan breads
  • 4 figs thinly sliced
  • ¼ cup pitted Dark Hojiblanca olives from Spain thinly sliced
  • ¼ cup crushed pistachios

Instructions

  • In a food processor, puree the pistachios until they reach a powder like consistency, then add in the Gordal olives from Spain, garlic, arugula and oil. Season with pepper, to taste. Set aside.
  • Preheat oven to 450 F.
  • Heat a tablespoon of oil in a nonstick skillet over medium-low heat. Add in the onions and saute until dark and caramelized, about 50 minutes. Set aside.
  • Meanwhile, place the grapes and rosemary on a baking sheet and drizzle with a tablespoon of oil.
  • Place the naans on baking sheets and drizzle with the remaining tablespoon of oil. Roast the grapes for 20-25 minutes or until caramelized, and the flatbread for 5-10 minutes just until toasted around the edges.
  • When ready to serve, smear the olive pesto all along the toasted naans. Top with the roasted grapes, figs, Dark Hojiblanca olives from Spain, caramelized onions and pistachios. Enjoy!

Nutrition

Calories: 320kcal