Chewy sundried tomatoes, salty kalamata olives and tangy feta cheese make this an unforgettable meal!
3 tblsp. tomato sauce
1/2 tsp. dried oregano
1/4 red onion, diced
1 garlic clove, minced
5 kalamata olives, halved
5 sundried tomatoes, chopped
1/4 c. feta cheese, crumbled
Extra virgin olive oil, optional
Parmesan Cheese, optional
Preheat oven to 375 degrees. Spread tomato sauce on flatbread and season with oregano. Top with garlic, onion, olives, sundried tomatoes and feta cheese. Bake from 10-12 minutes until flatbread is lightly browned and toppings are warm. Drizzle with extra virgin olive oil and top with freshly grated Paremsan cheese and a few grinds of cracked black pepper. Slice and serve.
Wine of the Night: Venta Morales Tempranillo
And just because I was eating alone does not mean I went without wine! I enjoyed a glass of Venta Morales Tempranillo from Castilla- La Mancha Spain with my dinner. It is medium-bodied, slightly sweet, and smooth with a sharp finish that complements the tangy feta. It's also a steal, at $6-8 a bottle. I definitely recommend this wine with a variety of foods except spicy foods, as it cannot stand up to the heat in spicy dishes. Wine Advocate gives it an 88 and calls it a phenomenal value that over-delivers with fragrant black cherry aromas, ripe, round, savory fruit on the palate, and excellent depth and length.