Whenever I entertain, I love to create a flatbread bar for my guests. I worry way too much about hoping my guests will like what I’m serving. To take part of the stress off my shoulders, I find that creating a flatbread bar and allowing them to choose the toppings they enjoy most is a win-win.
I love having my KitchenAid® Stand Mixer paired with my KitchenAid® Rotor Slicer/Shredder. It does a great job assisting me in the ingredient prep department. I love shredding carrots, onions, zucchini, yellow squash, and hard cheeses to be used as toppings on flatbreads.
The Rotor Slicer/Shredder is easy to use and put together. This attachment comes with two slicers and two shredder cones. For the flatbreads and recipes for today’s post, I used the fine shredder. To use the Rotor Slicer/Shredder simply remove the attachment knob and insert the attachment into the hub. Tighten attachment knob until the attachment is completely secured to the Stand Mixer. Then attach the shaft to the desired cone. Insert the square end of shaft in the square opening of the housing and tighten by turning the cone clockwise. Insert the cone assembly into the house so the shaft fits into the square hub socket. As you insert the cones you’ll lift up on the metal latch on the outside of the attachment.
When you’re making a fine shred you’ll find that a lot of water is extracted from the vegetable. You’ll want to place the shredded vegetable in a cheesecloth and ring out all the excess water. This is crucial to maintaining a crispy flatbread! I also pat dry thinly sliced tomatoes and if I’m using fresh Buffalo Mozzarella I will also squeeze the excess liquid out of the cheese by using a cheesecloth.
Here are a few of the many toppings I like to include in the flatbread bar:
Shredded Mozzarella Cheese
Shredded Cheddar Cheese
Spreadable Boursin Garlic & Herb Cheese
Spreadable Brie Cheese
Diced Bell Peppers
Diced Onions and Mushrooms
Thinly Sliced Tomatoes
For this particular flatbread bar, I’ve made it a spring theme because I love adding an additional themed element to any food bar I create for gatherings. I purchased potted plants while grocery shopping and most came with a cute colored covering to hide the plastic pot, but my chives did not. So I simply cut a piece of burlap and using my hot glue gun, I adhered the burlap every few inches onto the pot. Then I went back and added additional glue on the outside of the burlap folding in pieces of burlap to give it a gathered look. I didn’t glue all the burlap to the pot, instead I used a piece of fabric to tie and hold together the extra fabric.
I also grabbed a few mason jars, scrap pieces of burlap and festive spring stickers for my next easy décor project. I simply placed a small amount of hot glue in the middle of a mason jar, wrapped the burlap fabric around the mason jar and then placed a little more hot glue on the end of the burlap. Then I placed a few decorative stickers on the edge. Now you have a jazzed up mason jar vase for flowers!
Once you’ve prepped your toppings and gotten your craft on, it’s time to finally host! I like to have lots of fresh flowers around and I pick an area in my home that’s easily accessible. For the purpose of my post I set it up on my hutch; however, normally I would place the flowers in the middle of my kitchen island and have the toppings around the outside of the island. I also like to have a variety of cutting boards or large plates that my guests can make their flatbreads on. This makes it easy to transfer the flatbread onto a baking sheet. Remember to preheat your oven just before your guests arrive so it’s nice and hot. Or if the weather is nice out, feel free to fire up the grill and make grilled flatbreads!
For my Vegetable Pesto Flatbreads you’ll want to spoon 2 tablespoons of pesto sauce onto a store-bought flatbread. Then sprinkle 1/4 cup of mozzarella cheese on top.
Next, layer the vegetables onto the flatbread. Then, sprinkle the remaining mozzarella cheese on top. Bake for five minutes until golden brown and bubbly.
This is what the finished flatbread will look like. Remember, this is a flatbread party so the sky is the limit for toppings and combos!
Vegetable Pesto Flatbread
Makes 1 serving
1 store-bought flatbread
2 tablespoons pre-made pesto sauce
1 tablespoon shredded carrots
1 tablespoon shredded zucchini
1 tablespoon shredded yellow squash
2 tablespoons diced bell pepper
6 slices of thinly sliced plum tomato
1/2 cup mozzarella cheese
Pre-heat the broiler on low.
While the oven is preheating, begin to shred the carrots, zucchini, and yellow squash in your KitchenAid® Stand Mixer paired with the Rotor Slicer/Shredder. Place each individual shredded vegetable into separate cheesecloths and ring out all the excess liquid.
Cook the flatbreads for 2 minutes and then remove them from the oven and add toppings. Spoon 2 tablespoons of pesto sauce, followed by 1/4 cup of the shredded mozzarella cheese. Then sprinkle on top the shredded carrots, zucchini, yellow squash, bell peppers and plum tomatoes. Top with the remaining cheese and bake for 5 minutes until golden in color. Remove from the oven, slice, and enjoy immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*