Loaded Flatbreads with Braised Leeks and Roasted Beetroot

Are you hosting this weekend?
Then we’ve got the perfect canapé idea for you to really wow your guests!

These Loaded Flatbreads served with Braised Leeks and Roasted Beetroot combined with our Authentic Italian Organic Tomato & Onion Bruschetta Topping are simple yet delicious, meaning less prep for you but plenty of impressed guests ?. And if you’re not hosting anyone, it also makes a wonderful quick lunch!

30 mins

3-4 people

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INGREDIENTS

1 pack Mr Organic Rosemary Flatbreads

1 jar Mr Organic Bruschetta with tomato & onion

For the braised leeks:

3 stocks of leeks, sliced

1 tsp extra virgin olive oil Mr

A pinch of salt

200ml vegetable stock

For the roasted beetroot:

4-5 bulbs raw beetroot, cut into wedges

½ tsp cumin seeds

1 tbsp Mr Organic Extra Virgin Olive Oil

A pinch of salt

METHOD

Preheat your oven to 200°C.
Place the beetroot wedges onto a lined baking tray and drizzle with the olive oil. Season with salt and sprinkle over the cumin seeds. Roast in the oven for 25 to 30 minutes.
In the meantime, place the sliced leeks into a non-stick frying pan alongside the olive oil. Fry on a low to medium heat until the leeks are lightly seared, then sprinkle in the salt and pour
in the vegetable stock. Reduce the heat and allow for the liquid to cook off. Still regularly until the leeks are soft.
To serve, place the Mr Organic Flatbreads onto a serving platter. Top each flatbread with a teaspoonful of Mr Organic Bruschetta, then top with the beetroot wedges and braised leeks
and you’re ready to dig in!

Chef’s Tip:

For a delicious final touch, season with black pepper and sprinkle with sesame seeds or toasted pine nuts for an extra crunch!