Blue Cheese, Pesto, And Mushroom Appetizer

Name: Blue Cheese, Pesto, And Mushroom Appetizer
Ingredients: 1 cup packed fresh basil leaves; ½ cup grated parmesan cheese; ¼ cup extra-virgin olive oil; 1 clove garlic, minced; salt and freshly ground pepper to taste; 1 package stonefire original naan; 1 tablespoon olive oil; ½ cup crumbled blue cheese; 2 cup sauteed sliced mushrooms (use a blend for more flavor); ¼ cup crumbled cooked bacon-optional

Stonefire|Jan. 23, 2015 1:04 pm EST

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Staying true to authentic baking methods, these flatbreads are made with the finest ingredients using traditional baking methods. Stonefire recipes showcase the versatility of our flatbreads. In 15 minutes you can create a delicious, easy meal for you and your family!

Servings

4

Blue Cheese, Pesto, and Mushroom Appetizer

Ingredients

1 cup packed fresh basil leaves
½ cup grated parmesan cheese
¼ cup extra-virgin olive oil
1 clove garlic, minced
salt and freshly ground pepper to taste
1 package stonefire original naan
1 tablespoon olive oil
½ cup crumbled blue cheese
2 cup sauteed sliced mushrooms (use a blend for more flavor)
¼ cup crumbled cooked bacon-optional

Directions

In a food processor finely chop together basil, parmesan cheese and garlic. Add the olive oil in a thin steady stream while the motor is running. Season with salt and pepper. Extra pesto can be stored in the fridge for 2 to 3 days or frozen for 2 to 3 weeks.
Preheat a large sauté pan (large enough to hold a naan) over medium-high heat with ½ tablespoon of olive oil.
Place the naan in the sauté pan and cook until crispy, turning once, 2 to 3 minutes per side. Repeat for the second naan.
Remove the crispy naan from the pan and immediately top each piece with 2 tablespoons pesto, half of the blue cheese, mushrooms, and bacon.
Cut into pieces and serve.