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Quick Rosemary-GarlicFlatbread recipe

Quick Rosemary-Garlic Flatbread.

This rosemary, garlic and pesto-flavoredflatbread is delicious, quick and easy to make. Great with pastamain dishes or a green salad. Drizzle with olive oil before serving,if desired.


Recipe: Quick Rosemary-GarlicFlatbread

2 (9 x 7-inch) naan or flatbreads or 1(15 x 10-inch) foccacia bread1 tablespoon olive oil1 tablespoon BUITONI Refrigerated AllNatural Pesto with Basil1 teaspoon finely chopped fresh rosemary1 teaspoon finely chopped garlic2 tablespoons BUITONI Refrigerated FreshlyShredded Parmesan Cheese1 tablespoon shredded fresh basil

  • Preheat oven to 350°F (175°C).Position rack in the middle position in the oven.
  • Place bread on jelly-roll pan or largebaking sheet.
  • Combine oil and pesto in small bowl; brushbread with mixture. Sprinkle evenly with rosemary, garlic andcheese.
  • Bake for 8 to 10 minutes or until cheesemelts and bread is beginning to brown. Remove from oven. Sprinklewith basil; drizzle with additional olive oil, if desired.Makes 10 to 12 servings.Nutritional Information Not Provided.Recipe and photograph are the propertyof Nestl ® &, used with permission.

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Wonderful recipe! One question, I had a hard time getting it flat because it was a bit sticky. Any tips?


Deb, I tried to make the rosemary gruyere sea salt crisps but the dough was far too dry to hold together. I did follow recipe exactly. I noticed on the web that another person had same experience and added an egg. What do you recommend? Thanks


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