Fall is here. The leaves are gorgeous and the nights are cool. I'm saying farewell to summer and all those fresh veggies with one last summer-time meal for the grill. We have an extended grilling season here in NC that's defined more by when our propane tank runs out than the weather. So far we're good.
This recipe comes from one of this year's issues of Better Homes & Gardens. I promise lots of fall recipes are on their way. This is baking season and it will be bye-bye veggies and hello baked goods!
Artichoke Flatbread
4 whole wheat flatbreads
2 Tb olive oil
6 cups fresh baby spinach
6 oz. herb goat cheese
14 oz. can artichoke hearts, quartered
1 chopped tomato
sea salt fresh cracked pepper to taste
1.) Brush the flatbreads on both sides with oil. Grill lightly to warm on both sides.
2.) Divide remaining ingredients between each flatbread.
3.) Return to grill for two minutes or until bottoms are browned and toppings are heated through.
4.) Season with salt and pepper.
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