Cream Cheese (Milk, Cheese Cultures, Salt, Guar Gum) Non Fat Greek Yogurt, Feta, Basil, Chives, Honey, Pistachios, Olive Oil

Whipped Feta Flatbread with Roasted Veg & Fresh Herbs

Serves 2–4 | Ready in 15 minutes

This flatbread is a knockout: creamy whipped feta, warm salsa macha heat, charred seasonal veggies, and loads of fresh herbs—all layered on a crisp base for a fast, fiery bite.

Ingredients:
1 container Chula’s Whipped Feta with Salsa Macha

2 naan or flatbreads

1 small zucchini or eggplant, thinly sliced

½ cup cherry tomatoes, halved

1 tbsp Texas olive oil

Salt & pepper to taste

Handful of chopped fresh herbs (mint, basil, or parsley)

Optional: drizzle of Keepers Harvest Hot Honey or squeeze of lemon

Instructions:
Preheat Oven or Grill:
Heat oven to 425°F or fire up your grill. Lightly oil and season your sliced zucchini or eggplant and tomatoes.

Roast or Grill Veggies:
Cook veggies for 8–10 minutes, turning once, until lightly charred and tender.

Toast the Flatbread:
Place flatbreads in the oven or on the grill for 3–5 minutes, until warm and slightly crisped.

Assemble the Flatbread:
Spread a generous layer of Chula’s Whipped Feta with Salsa Macha on the warm flatbread. Top with roasted vegetables and finish with chopped herbs.

Finish & Serve:
Optional: Add a drizzle of hot honey or a squeeze of lemon for brightness. Slice and serve warm.

Quick Pairings:
Serve alongside a fresh Lone Star Lettuce Growers salad

Pair with a crisp lager or sparkling water with lime

Add fried or soft-boiled Coyote Creek egg on top for a brunch twist