Healthy Holiday Recipes: Mini Mexican Flatbreads with Gazpacho Shooters
Hi everyone! My name is Katie, and I blog over at Ruffles & Truffles! I’m a girl who loves fashion, food and a great cocktail. I have a passion for living a healthy lifestyle without sacrificing fun in life OR breaking the bank. Today, I am so thrilled to start sharing some recipes and ideas with Flatout Bread for this holiday season!
These recipes call for: Flatout HungryGirl Foldit Sliders in Classic White
One thing that comes to mind when I think about the holidays is a lot of decadent eating. Between cookies, mashed potatoes and pumpkin pie, I can really start to feel weighed down. So when I am hosting a holiday party, I like to keep some items light and fresh! Serving these mini Mexican flatbreads with gazpacho shooters is such a great contrast to some of the heavier holiday fare: they’re practically guilt-free…plus you’re eating your veggies!
Mini Mexican Flatbreads
- 1 package Flatout HungryGirl Foldit Sliders in Classic White
- Queso fresco (or any cheese that melts well)
- Sliced tomato
- Cilantro leaves for garnish
Preheat oven to 400 degrees. Place Flatout HungryGirl Foldit Sliders on a cutting board: separate the sliders, then cut each of them in half to create circular discs. Place cut slider discs on a nonstick baking sheet (or a baking sheet lined with parchment paper). Spoon a small scoop of salsa on each flatbread disc, followed by a sprinkle of queso fresco. Top each flatbread with a slice of fresh tomato.
Bake flatbreads for 10 minutes, or until golden brown. Using a spatula, place flatbreads on a serving platter. Garnish each with 1-3 leaves of cilantro.
- 1 clove garlic, peeled
- 1/4 cup onion
- 1/2 cup celery
- 1/2 cup cucumber
- 1/2 cup green pepper
- 1 cup chopped tomatoes
- 2 tsp chives
- 3 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp Worcestershire sauce
- 2 cups tomato juice
In a food processor (or blender), add garlic and onion. Pulse 3-4 times. Add celery, cucumber and green pepper. Pulse to chop vegetables another 5-6 times. Add chopped tomatoes, chives, red wine vinegar, olive oil, salt, pepper, Worcestershire and tomato juice. Pulse soup until you reach the desired consistency. Pour gazpacho into a sealed container and refrigerate at least 4 hours, preferably overnight. Serve with a garnish of fresh chives.
We’d love to hear your fresh perspective!
- Do you balance heavy and light foods at your holiday parties?