Ingredients:
- • 6 PC Whole Wheat Naan Rounds
- • 6 tbsp (90 mL) PC Artichoke & Asiago Dip
- • 3 PC Cocktail tomatoes, thinly sliced
- • 1/3 cup (75 mL) very finely sliced shallots
- • 1/4 tsp (1 mL) freshly ground black pepper
- • 1 cup (250 mL) PC Organics baby arugula
Directions:
- Preheat barbecue to medium-low heat.
- Place naan rounds on work surface. Spread 1 tbsp (15 mL) dip over one naan leaving a 1/2-inch (1 cm) border around the edges; repeat with remaining naan.
- Arrange two to three tomato slices on each naan; top each with some shallots. Season with pepper.
- Place naan rounds carefully on grill; cover and cook for 4 to 5 minutes or until shallots are tender and light golden and naan is crisp with grill marks. Transfer to serving platter; top with arugula.
- Serve immediately.
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