Olive Tapenade Naan

Name: Olive Tapenade Naan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 pc Panaji Roasted Garlic or Plant-based Naan; ½ cup store bought black olive tapenade; ½ cup roasted red peppers, sliced into ½” strips; 4 tbsp crumbled goat cheese or substitute chopped firm tofu for a vegan option; 1 cup packed baby arugula leaves; 6 basil leaves, torn; Salt & pepper to taste

If you love olives, bold and savoury tapenade is for you!

Prep

15 Mins

Cook

15 Mins

Serves

Ingredients

2 pc Panaji Roasted Garlic or Plant-based Naan
½ cup store bought black olive tapenade
½ cup roasted red peppers, sliced into ½” strips
4 tbsp crumbled goat cheese or substitute chopped firm tofu for a vegan option
1 cup packed baby arugula leaves
6 basil leaves, torn
Salt & pepper to taste

Cooking Steps

Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking!

Preheat your oven to 400°F. Microwave naan for 30 seconds then place the naan on a parchment lined baking sheet. Spread the olive tapenade on to the naan, top both with roasted red pepper strips and crumbled goat cheese or tofu.
Fold naan in half, bake for 10 minutes and then remove from oven.

Unfold naan, top with arugula and basil, refold and serve.