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.