Rustic Flatbread with Roasted Poblano

Menu Part: 
Cuisine Type: 

Mediterranean gets a flavorful, spicy twist. Crisp flatbread is brushed with olive oil and MINOR’S® Fire Roasted Poblano Flavor Concentrate and sprinkled with Parmesan cheese. Piled with artichoke hearts, roasted red bell peppers, Greek olives, feta cheese, and baby spinach.


4.5 oz 1 each Flatbread or Naan
1 oz Minor’s® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
2.5 oz Artichoke hearts, cut in half
3/4 oz Shallot, thinly sliced
1.5 oz Red bell peppers, roasted, thinly sliced
1/4 oz Black olives, pitted, canned, drained, Greek, roughly chopped
2.5 oz Goat cheese, hard
1 oz Arugula, Baby
1 oz Olive oil
1 tbsp Parmesan cheese


  1. Use a spatula to spread a thin layer of Fire Roasted Poblano Flavor Concentrate onto the flatbread.
  2. Arrange the artichoke, shallots, bell peppers, olives, and goat cheese on the flatbread. Do not overcrowd the flatbread. All the ingredients should form one layer on the crust.
  3. Bake in 400°F convection oven for 10-12 minutes or until flatbread is crisp and golden.
  4. Tear baby arugula by hand and sprinkle over top of flatbreads. Drizzle with olive oil and Parmesan cheese to finish.

Additional Tips

Additional Tips

Serve warm with a garden salad.

More From FoodService Director

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

FSD Resources