Smoked Salmon Flatbreads

Smoked Salmon Flatbreads
Yield:
16 servings, 1 flatbread, 10.5 oz (300 g) each

Ingredients

Ingredients Weights Measures
cherry tomatoes, halved 2.5 lb. [1.1 kg] 2 qt. [2 L]
salt 2 tsp. [10 mL]
black pepper 2 tsp. [10 mL]
olive oil 1.25 oz. [35 g] 2 Tbsp. [40 mL]
flatbreads (8-inch), warmed 4 lb. [1.8 kg] 16
Pure Kraft Refrigerated Ranch Dressing 1 lb. [450 g] 2 cups [500 mL]
smoked salmon 1.5 lb. [675 g]
baby arugula 5.5 oz. [155 g] 2 qt. [2 L]
eggs, fried sunny side-up 1.75 lb. [790 g] 16 each
cherry tomatoes, halved 2.5 oz. [70 g] 1/2 cup [125 mL]
salt 1/8 tsp. [0.5 mL]
black pepper 1/8 tsp. [0.5 mL]
olive oil 2 g 1/2 tsp. [2 mL]
flatbreads (8-inch), warmed 4 oz. [115 g] 1
Pure Kraft Refrigerated Ranch Dressing 1 oz. [30 g] 2 Tbsp. [30 mL]
smoked salmon 1.5 oz. [45 g]
baby arugula 9.5 g 1/2 cup [125 mL]
eggs, fried sunny side-up 1.75 oz. [50 g] 1 each

Directions

Arrange tomatoes in single layer on parchment paper-lined baking sheets. Season with salt and pepper; drizzle with oil.

Bake in 350ºF (180ºC) standard oven 18 to 20 min. or until softened and lightly charred.

For each serving: Top 1 warm flatbread with 1 Tbsp. (15 mL) dressing, about 1/2 cup (125 mL) tomatoes, 1.5 oz. (45 g) salmon, 1/2 cup (125 mL) arugula and 1 egg. Drizzle with additional 1 Tbsp. (15 mL) dressing.

Kraft Kitchens Tips

Make Ahead
Tomatoes can be prepared ahead of time. Refrigerate up to 2 days before using. Bring to room temperature before continuing with recipe as directed.
How to Warm Flatbreads
Heat flatbreads on a grill or flat-top griddle, in a skillet, or in the oven until warmed.
Variations
Substitute baby spinach for the arugula, prosciutto for the smoked salmon, or prepare using poached eggs instead of fried.

573351 : 171879

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Nutritional Information
Calories
 610
Total fat
 29 g
Saturated fat
 4.5 g
Cholesterol
 205 mg
Sodium
 1540 mg
Carbohydrate
 60 g
Dietary fibre
 4 g
Sugars
 6 g
Protein
 25 g
Vitamin A
 20 %DV
Vitamin C
 20 %DV
Calcium
 45 %DV
Iron
 35 %DV