The flatbread with pumpkin, feta, and bresaola is a rich and tasty finger food idea to enjoy as a main meal. I love having flatbread for lunch or dinner, and I always enjoy creating new fillings and tasty combinations. This time I filled the flatbread with oven-baked pumpkin and feta, then enriched it with bresaola slices. The result was amazing, a delicious flatbread that wins you over bite after bite!
For more tasty recipes, check out the collections:
Flatbreads – Filling Ideas
Appetizers and Finger Food with Pumpkin
Main Dishes with Pumpkin
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Oven, Stovetop
Ingredients
- 9 oz pumpkin
- 5.3 oz feta
- 1 tbsp curry
- 1 tbsp dried rosemary
- to taste flax seeds
- to taste extra virgin olive oil
- 2 flatbreads
- 3.5 oz bresaola slices
Steps
To prepare the flatbread with pumpkin, feta, and bresaola, cut the pumpkin flesh into cubes and place it in a bowl. Season with a drizzle of extra virgin olive oil, rosemary, and curry. Mix well with a spoon.
Place the pumpkin on a baking sheet lined with parchment paper and bake in the oven at 356°F for 15 minutes.
Cut the feta into cubes, add it to the pumpkin and mix with a spoon. Add a sprinkle of flax seeds and return to the oven for 5 minutes.
Heat the flatbreads on a griddle on both sides, then fill them with the pumpkin and feta.
Place the bresaola slices and fold the flatbread in half. Serve and enjoy!
If you make one of my recipes, share it using the hashtag #ricettedilibellula.
Follow me on Facebook to discover new recipes, and on my Instagram or TikTok profile. To watch video recipes, subscribe to the YouTube channel!
To receive new recipes in your email every week for free, subscribe to the Newsletter.
If you prefer to receive recipes directly on your phone, subscribe to the Telegram channel.
Join my Facebook group!
