Last week the family that lives next door to me stopped by with a bottle of Justin Cabernet Sauvignon to officially welcome me to the neighborhood. What a kind gesture! As much as I loved having Justin hang out at the wet bar, I decided to crack it open last night while I dug into my fridge to try and find something to make for dinner.
I love quick and easy meals that taste and look like they took forever. Last night’s Flatbread was no exception. This is one of my favorite “single lady” meals because it is basically foolproof, and cheap. #RealHorsewife
#CiaratogaMeal – Mushroom-Truffle Flatbread
- 1 bottle of 2012 Justin Wines Cabernet Sauvingon, Paso Robles
- 1 Carafe (optional)
- 1 red wine glass (Mason Jars acceptable)
- 1/2 box of Trader Joe’s Wild Mushroom and Black Truffle Flatbread
- 4 slices of Columbus Italian Dry Salame, cut in halves.
- Fresh Rosemary
- 1/2 avocado sliced (optional)
- Seasonings of your choice. (I did garlic salt, crushed red pepper and black peppercorn)
- Open bottle of wine. Pour into carafe to let breathe if you have one, if not pour straight into wine glass to let breathe.
- Remove box Flatbread from freezer and let sit for 5 minutes.
- Slice the flatbread in half or into strips and add toppings. If you’re really hungry, cook the whole thing.
- Following cooking directions on the box: Preheat oven to 425 degrees for 10 minutes, add flatbread directly to the oven rack, cook for 7-10 minutes.
- Slice and Serve.
If this photo above doesn’t make your mouth water, I question your sanity! Since I made some enhancements to Trader Joes’s initial flatbread, I totally feel allowed to claim this as my own. Instead of using avocado this time around, I went outside to my growing garden and grabbed fresh rosemary. It was the perfect compliment to the salame and the truffle flavors in the flatbread. This entire meal cost under $3 per serving.
If you made this, what toppings would you add on?