Tommy Bahama Mesquite Flatbread

Tommy Bahama Recipe

Serves 1

1 sheet lavash flatbread
2 tablespoons olive oil
1/2 cup Mesquite Wild Mushroom Mixture (see recipe below)
1 tablespoon Tomato Jam (see recipe below)
1 tablespoon  Parmesan or Parmigiano-Reggiano cheese, shaved
1 tablespoon goat cheese, crumbled
1/2 tablespoon Monterey Jack cheese, shredded
1 tablespoon  basil, chopped

Flatbread:  Brush one side of the flatbread with olive oil. Grill it, oiled side down, for 30 seconds on medium heat. Grill the other side for no more than 1 minute. Set aside and let cool to room temperature.

Mesquite Wild Mushroom Mixture:
1 tablespoon olive oil
5 brown beech mushrooms, sliced
5 Maitake mushrooms, sliced
1 teaspoon  garlic, minced
1 tablespoon  shallots, shaved
1 sprig thyme, chopped
1 sprig rosemary, chopped
1 pinch red pepper flakes
1 pinch salt
1 pinch pepper
2 teaspoons Tommy Bahama Mesquite Gourmet Spice Rub Blend
1 teaspoon butter

Heat olive oil on high setting in a cast iron skillet to the smoking point. Lower to medium heat and add the garlic and shallots. Once shallots are caramelized, add the mushrooms and cook for 1 minute. Stir in the thyme, rosemary, red pepper flakes, salt, pepper and Mesquite Rub Blend. Turn the heat off and stir in the butter. Let the mixture to cool until it's warm.

Tomato Jam:
1 tablespoon olive oil
1 cup onion, finely chopped
1 garlic clove, minced
2 (14-oz.) cans diced tomatoes
1 tablespoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon coarse kosher salt
1/4 teaspoon black pepper

Heat oil in a medium-size saucepan over medium heat. Add the onion and garlic. Cook for approximately 4 minutes, stirring often, until the onion is soft and translucent. Add the diced tomatoes, sugar, thyme, salt and pepper. Cook for approximately 10 minutes, stirring occasionally, until almost all the liquid evaporates and the mixture is reduced to about 2 1/4 cups. Remove from heat and let cool.

To Serve: Evenly spread the Tomato Jam on the flatbread. Then layer on the Mesquite Wild Mushroom Mixture, Parmesan, goat and Monterey Jack cheeses. Place the topped flatbread on a baking sheet. Broil in the oven for approximately 5 minutes or until the cheeses melt. Remove from the oven and cut into 3 equal pieces. Plate the pieces and garnish with basil.

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