Coopers Hawk Caprese Flatbread Recipes

CAPRESE FLATBREAD WITH BALSAMIC REDUCTION

Steps:

• Preheat oven to 400º. Place grape tomatoes on a baking sheet and top with olive oil and salt.
• Place in oven and roast tomatoes for 20 minutes.
• Reduce oven temperature to 350º.
• Place flatbreads on a baking sheet. Top each flatbread with olive oil and 1/2 teaspoon of minced garlic and spread evenly.
• Top each flatbread with 4 oz. of freshly sliced mozzarella.
• Evenly distribute the roasted grape tomatoes on top of each flatbread.
• Place flatbreads in oven and bake for 10 minutes or until cheese is melted.
• Top each flatbread with 1 1/2 Tablespoons of fresh chopped basil. {will need a total of 3 T. of basil}
• Lastly, drizzle a Balsamic Reduction over the top! {here's my easy Balsamic Reduction recipe}

FLATBREAD CAPRESE

Steps:

• Combine the flour, yeast, salt, and sugar in a large bowl and whisk to blend. Stir in the water until it forms a rough dough.
• Sprinkle some flour on a counter or cutting board. Turn the dough out onto the board and sprinkle a bit more flour on top. Knead until the dough becomes a smooth ball, 3 to 4 minutes, adding more flour as needed. Cover the dough with a clean kitchen towel and let it rest on the counter for 10 minutes.
• Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
• Roll the dough into a 9x17-inch rectangle and transfer it to the prepared pan. Drizzle with a bit of olive oil and bake 18 to 20 minutes, until golden and crisp.
• Meanwhile, combine the mozzarella and tomatoes in a medium bowl. Slice the basil into ribbons and add them to the bowl, along with a drizzle of oil. Season with salt.
• Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.

COOPER'S HAWK BRUSSELS SPROUTS

Steps:

• Cooper's Hawk Copycat Crispy Brussels sprouts 1 pound Brussels sprouts, trimmed and halved 1 tablespoon extra-virgin olive oil ¼ cup Sriracha aioli (See recipe) ¼ cup chopped toasted cashews 2 sprigs mint, leaves picked and chopped 2 sprigs cilantro, chopped Lime wedge, for garnish Kosher salt and fresh ground black pepper, to taste 1. Preheat oven to 400 degrees F. Place Brussels sprouts on rimmed baking sheet. Drizzle with olive oil and season with salt and pepper, to taste, tossing to coat. 2. Bake until Brussels sprouts are lightly browned, crispy and tender in the center, about 20-30 minutes, stirring halfway through cooking time. 3. Transfer Brussels sprouts to serving platter. Drizzle with Sriracha aioli. Sprinkle with cashews, mint and cilantro. Garnish with lime wedge.