Vegetarian
Garlicky White Bean and Saus'ge Pesto Flatbread
Ingredients
- 1.5 oz. Molly's Kitchen® Plant-Based* Italian Saus'ge Crumbles
- 1 piece Chef's Line® Gluten-Free Sweet Potato Flatbread
- 8 oz. Monarch® Canned Butter Beans, drained, divided
- 1/4 oz. Monarch Chopped Garlic in Oil
- 1/4 oz. Cross Valley Farms® Baby Arugula Blend
- 1/2 oz. Roseli® Kale Pesto without Nuts
PREPARATION
- Preheat oven to 400°F, and line sheet pan with parchment paper. Place flatbread onto sheet pan.
- Set aside 1/4 cup of beans; purée remaining beans along with garlic in oil in a food processor until smooth.
- Spread garlic white bean purée over flatbread, leaving 1/2-inch border unsauced.
- Top with arugula and saus'ge crumbles, and bake in preheated oven for 6-8 minutes, or until saus'ge begins to brown and crisp on edges.
- Remove from oven and drizzle with pesto. Garnish with reserved whole beans and additional fresh arugula.
Recipe by Chef Laura Vaughn, Brands Chef, Rosemont, IL
Serves 1
*Made with ingredients derived from plants, fungi and algae; no animal-derived ingredients. Reasonable efforts to avoid cross-contact with animal-based ingredients.