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Red Pepper, Artichoke, & Olive Flatbreads

Annette Zito, KitchAnnette™


  • 3 flatbreads
  • 1 cup roasted red pepper spread
  • 2 cups mozzarella shredded
  • 1 cup black olive tapenade
  • 4 oz goat cheese crumbled
  • 1 cup artichoke spread
  • 2 cups fontina cheese shredded
  • 3 tbsp extra virgin olive oil


  • Liberally spread each flatbread with one of the three spreads.
  • To the roasted red pepper spread, evenly distribute tmozzarella. To the black olive tapenade, generously sprinkle on goat cheese. To the artichoke spread, cover with fontina cheese.
  • Place flatbreads on parchment-lined baking sheets and bake at 425° for 8-10 minutes or until the cheeses melts and the edges are golden. Serve immediately.


Make the spreads from scratch EASILY!
Roasted Red Pepper Spread: https://www.youtube.com/watch?v=djvRHstpHKM
Black Olive Tapenade: https://www.youtube.com/watch?v=ZztRJ_JTSGo
Artichoke Spread: https://www.youtube.com/watch?v=OWNm2E80XZM