Description
Spicy vegetarian flatbreads with flavorful blue cheese funk that are still plenty refreshing with cucumber and chickpeas to be served all summer long.
Ingredients
Scale
- 4 6″ flatbreads
- 3/4 cup cayenne pepper sauce (I used Frank’s hot sauce)
- 1/2 cup butter
- 1 can chickpeas, rinsed and patted dry
- 2.2 oz Castello Traditional Danish Blue Cheese
- 1/2 cup mayonnaise
- 1 Tablespoon white vinegar
- 2 Tablespoons water
- Pepper
- 3/4 of a cucumber, peeled and thinly sliced
- 2 celery stalks, sliced
Instructions
- Place Flatbreads directly on middle oven rack and heat to 400 degrees F.
- In a small saucepan, bring the pepper sauce and butter to a low boil. Reduce heat and gently simmer, stirring often, until slightly thick, about 10 minutes.
- Meanwhile, in a small bowl, mash Castello Traditional Danish Blue Cheese with a fork until crumbly. Stir in mayonnaise until slightly smooth. Whisk in vinegar until evenly combined. Then whisk in water until sauce drizzles off of a spoon. You may need to add a bit more water. Season with pepper
- Add the chickpeas to the sauce and stir to evenly coat.
- To serve, evenly distribute the chickpeas onto the flatbreads, topping with the extra buffalo sauce. Add the cucumber and celery. Drizzle with a zigzag of blue cheese drizzle, adding more if needed. Reserve remaining blue cheese drizzle for another use.
- Category: Main, Appetizer
- Cuisine: Vegetarian