Ingredients

• 1 lemon, zested and halved (zest reserved)
• 1 teaspoon plus 1 1/2 tablespoons good quality extra virgin olive oil, divided
• 4 ounces Chevre goat cheese
• 1 teaspoon honey
• 1 clove minced garlic
• 1/2 teaspoon lightly packed fresh thyme leaves
• 2 pinches each salt and black pepper
• 1/3 cup halved pitted green olives
• 1/2 teaspoon za'atar
• 1/3 cup halved pitted black olives
• 1/2 tablespoon minced shallots
• 1/2 tablespoon balsamic vinegar
• 2 naan breads
• 1/3 cup halved seedless green grapes
• 1/3 cup halved seedless black grapes
• 4 ounces diced Halloumi cheese
• 1/2 tablespoon toasted pine nuts
• Balsamic glaze for drizzling
• Small mint leaves for garnishing

Nutritional information

No nutrition information available

Instructions

1. Preheat the oven to 400 degrees F.
2. Heat a grill pan or cast iron skillet over medium high heat.
3. Brush the cut sides of the lemon with 1 teaspoon oil and grill until char marks appear. Allow lemon to cool.
4. Into a food processor add the lemon zest, 1 tablespoon olive oil, goat cheese, honey, garlic, thyme, salt and pepper. Squeeze in the charred lemon juice. Place lid on food processor and pulse until smooth.
5. In a small bowl, stir together the green olives, 1/2 tablespoon olive oil and za'atar. In another small bowl stir together the black olives, shallots and balsamic vinegar.
6. Place naan breads on a large sheet pan. Spread evenly with the goat cheese mixture. Top each with both types of olives and both types of grapes. Sprinkle with halloumi and pine nuts.
7. Bake for 12-14 minutes or until cheese is melted.
8. Drizzle with balsamic glaze and garnish with mint leaves.

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