This easy shrimp flatbread is ready in minutes. Top naan or pita with creamy garlic-herb cheese, cooked shrimp and tangy sun-dried tomatoes for an appetizer or light meal.
Ingredients
- 2 naan flatbreads or whole pita breads
- 1 package (5.2 ounces) garlic-herb spreadable cheese
- 1/2 pound peeled and deveined cooked shrimp (31-40 per pound)
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1/4 cup fresh basil leaves
- lemon wedges and cracked pepper, optional
Instruction
- Preheat oven to 400°. Place flatbreads on a baking sheet. Spread with cheese; top with shrimp and tomatoes. Bake until heated through, 4-6 minutes. Sprinkle with basil. If desired, sprinkled with pepper and serve with lemon wedges.
