9 Pick-a-Topper Appetizer Flatbreads | Midwest Living

9 Pick-a-Topper Appetizer Flatbreads

Start with a batch of dough, then try one of our topper ideas or use them as inspiration for your own creations.
  • Pick-a-Topper Appetizer Flatbreads

    Our flatbread appetizers come loaded with possibilities sure to satisfy everyone at a party or family gathering. Start with a batch of dough, then try one or more topper ideas.

    Click ahead for details on each of our toppers. The recipes for each topping - as well as for the flatbread -- are also included at the link below.

    Pick-a-Topper Appetizer Flatbreads

  • Sweet Potato & Sage

    Brush dough with 2 teaspoons olive oil. Top with 5 or 6 thin slices sweet potato, 2 teaspoons snipped fresh sage and 2 teaspoons maple syrup. Sprinkle with 1 tablespoon crumbled, crisp-cooked pancetta. If you like, sprinkle with sea salt and black pepper.

  • Blue Cheese & Pear

    In a medium skillet, cook 1/2 cup thinly sliced sweet onion in 1 tablespoon hot vegetable oil over medium-low heat until tender and golden brown. Spread onion on dough. Top with 5 to 6 slices thinly sliced pear and sprinkle with 2 tablespoons blue cheese.

  • Sausage & Green Olive

    Spread 2 tablespoons pizza sauce on dough. Top with 2 tablespoons cooked Italian sausage, 1 tablespoon sliced green olives and 2 tablespoons shredded mozzarella cheese.

  • Barbecue Chicken

    Spread 2 tablespoons bottled barbecue sauce on dough. Top with one-quarter cup shredded cooked chicken and 1 tablespoon chopped green sweet pepper. Sprinkle with 2 tablespoons shredded Monterey Jack cheese.

  • Apple-Bacon Topper

    Top a dough oval with 5 or 6 thin slices apple. Sprinkle with 1 slice crumbled, crisp-cooked bacon. Drizzle with 2 teaspoons maple syrup. If desired, sprinkle with 2 tablespoons shredded white cheddar cheese.

  • Thai Peanut Chicken

    Combine one-quarter cup shredded cooked chicken, 2 tablespoons bottled peanut sauce and 1 tablespoon shredded carrot. Spoon mixture over dough. Sprinkle with a bias-sliced green onion.

  • Rosemary & Potato

    Sprinkle dough with 2 tablespoons shredded Gruyere cheese. Top with 5 to 6 slices cooked red-skinned potato. Sprinkle with 1/2 teaspoon snipped fresh rosemary, some sea salt and a few grinds black pepper. Drizzle with 1 to 2 teaspoons olive oil.

  • Chutney & Grape & Pistachio

    Spread 2 tablespoons chutney on dough. Top with 10 halved seedless red grapes and 1 tablespoon coarsely chopped pistachios.

  • Balsamic & Cremini & Goat Cheese

    In a medium skillet, cook 1/2 cup sliced cremini mushrooms in 2 teaspoons hot vegetable oil until nearly tender. Add 1 tablespoon balsamic vinegar; continue cooking until liquid evaporates and mushrooms are tender. Spread mushrooms over a dough oval. Sprinkle with 2 tablespoons crumbled goat cheese and 1/2 teaspoon fresh thyme. Just before serving, drizzle with 1 teaspoon balsamic vinegar.

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