John Myers
Ingredients for 4 servings:
- 8 m.-sized tortilla(s) (wheat tortillas)
- 200 g goat’s cheese
- 24 basil leaves
- 150 g artichoke(s), in a jar
- 2 zucchinis
- 1 tbsp vegetable oil
- 150 g peppers, grilled, in a jar
- 8 tomatoes, dried in oil
- 70 g pine nuts, toasted
- 80 g arugula, roughly chopped
- 4 tbsp Parmesan
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes
Spread the tortillas with cheese. Place three basil leaves lengthwise on each half of the flatbread. Wash the zucchini and cut them lengthwise into thin slices (you will need eight slices). Lightly sauté the slices in oil, then place one on each of the basil leaves. Drain the artichokes, peppers, and tomatoes and chop them finely. Layer them on top of the zucchini slices. Finally, sprinkle with pine nuts, arugula, and Parmesan cheese. Roll the tortillas tightly and toast in a large pan for 6-8 minutes on all sides, turning frequently. Remove from heat, cut diagonally, and serve immediately.
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