Tomato and Tahini “Flatbread”

I offer a lot of cooking classes that are either cook-with-me or demos, and this is my favorite, easy appetizer to serve to the attendees at the beginning of the class. You can mix and match all the toppings. This is certainly a crowd pleaser but would also be great for a stay-in Friday night!

Makes 1–2 servings.


1 Ezekiel 4:9® Sprouted Grain Low-Sodium Tortilla

2 to 3 tablespoons tahini

6–8 ounces cherry or grape tomatoes (mix and match), halved

4 spears of asparagus, steamed

4–6 ounces frozen no-salt-added artichoke hearts, thawed and quartered

1 teaspoon Italian herbs Pinch of microgreens Black pepper to taste


1. Preheat the oven to 350°F. Place the tortilla on a parchment-lined baking sheet.

2. Spread the tahini over the tortilla and then add the vegetables. Make as formal or free-form a design as you would like.
Top with the Italian herbs.

3. Bake for 10 to 15 minutes or until the tortilla is crispy. Serve with the microgreens on top.