Lele’s Olive & Feta Flatbread

Proud Mother, grandmother, accomplished horseback rider, farmer, yoga therapist, generous friend, gracious hostess, and talented home chef Elizabeth (Lele) Frenzel Casalini shared her olive & Feta flatbread recipe. Enjoy it for dinner with soup or with a salad for lunch.

Lele’s Olive & Feta Flatbread

Ingredients:

• 1 Fresh flatbread or pizza crust

• ½ Cup Villa Graziella Organic Olio Nuovo Olive Oil + 1 Tablespoon, + extra for drizzling

• 1 Tablespoon Villa Graziella Aceto Balsamico di Modena-Gold balsamic vinegar

• 4-5 Tablespoons Villa Graziella Condimento Bianco-White balsamic condiment

• 2 Cups pitted Kalamata and Castelvetrano olives chopped

• 1 Cup small cubed, Feta cheese crumbled

• 1 Tablespoon shaved Parmesan cheese

• 1 Fresh pink grapefruit, juiced to yield 2 tablespoons juice including fruit pearls (pulp or kernels)

• 2-4 Teaspoons fresh grapefruit zest

• 1 Clove of fresh garlic, minced

• Pinch each of dried basil, marjoram, red pepper, oregano, and thyme

• Pinch of pink peppercorns, skin included

Directions:

1. Marinate chopped olives and Feta cheese in Condimento Bianco, olive oil with herbs and garlic in a covered bowl for 24 hours.

2. Remove olive & cheese mixture from refrigerator set aside

3. Preheat oven to 425F°.

4. Place flatbread on a parchment paper lined cookie sheet, brush with 1 tablespoon each of gold balsamic vinegar & olive oil.

5. Top with olive & cheese mixture, bake about 8 minutes.

6. Remove from oven, sprinkle shaved parmesan cheese and transfer to a cutting board.

7. Drizzle flatbread with fresh grapefruit juice including pearls of fruit.

8. Sprinkle flatbread with pink peppercorns and peppercorn skins.

9. Finish flatbread with a dusting of grapefruit zest.

10. Slice, serve and enjoy!

To download this recipe click here

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