The restaurant style appetizer that doubles as dinner.
Summertime Flatbread Knockoff
2 Pitas or flatbread
1/2 cup fresh baby spinach leaves
1/3 avocado, thin sliced
1/3 cooked shredded meat – beef, pork, chicken*
3 tablespoons Pan Roasted Corn (see below)**
5-6 grape tomatoes, sliced in half
3 tablespoons crumbled Feta cheese
1 tablespoon shredded Parmesan cheese
Grill or Broil Method:
Place pita or flatbread on baking sheet, layer with all ingredients, broil or place on
outdoor grill until warm and cheese is melted. Cut into fourths and serve with fresh fruit
and cold milk!
Anti-Oven or Stove-Top Method:
Warm shredded meat and corn in a skillet on stovetop; remove meat and corn from pan;
place pita or flatbread in the skillet and reduce heat to low, arrange with spinach leaves,
add warmed corn and shredded meat and remaining ingredients. Warm to desired
temperature (don’t burn).
Inspired by Noodles & Company’s “Summertime Flatbread” appetizer – this pita makes a
great light supper or lunch in no time at all. Adjust the ingredients and the amount to
suit your taste preference. Makes 2 (but you may want more)
* Shredded Meat – deli roasted chicken works well; cooking beef or pork in the crockpot
is wonderful; pulled pork is delightful.
** Pan Roasted Corn – cut fresh corn from the cob or use frozen corn kernels. Heat
skillet over medium to medium high heat with a little season sauté butter (or plain
butter); add corn, stir once to coat kernels with butter, then hands off. Roast
approximately 5 minutes stirring once or twice to keep from burning. Corn should be
partially browned – but not burned. Alternate method – roast cobs of corn on the