@erekasfood: #SargentoPartner I’ve got not one, but TWO stunning holiday apps that are incredibly simple and delicious. These gorgeous flatbreads are perfect if you’re hosting friends or family for the holidays.  I always choose @Sargento Cheese because I know it's real, natural cheese, and I just love that it's a family-owned business. #ad Flatbread #1: 1 small delicata squash, deseeded and sliced thin 1 tbsp avocado oil 1 tsp kosher salt Pepper to taste 1 store-bought 16x6 flatbread 12 ounces Sargento® Shredded 4 State Cheddar ¼ red onion sliced thin 3 tbsp Calabrian chili paste 3 tbsp honey 1 tsp flaky sea salt 2 tbsp fresh parsley, chopped -Preheat the oven to 425°F -Coat the squash in olive oil and season with salt and pepper. -Place onto a parchment-lined baking sheet and roast for 20 minutes. -Cover the flatbread with 6 ounces of Sargento® Shredded 4 State Cheddar -Top with delicata squash, slice red onion, and remaining Sargento® Shredded 4 State Cheddar -Dollop the Calabrian chilli pepper over the cheese and bake in the oven for 10 minutes. -Garnish with honey, flaky sea salt, and parsley Flatbread #2: 8 ounces sliced wild mushrooms 1 tbsp avocado oil 2 tbsp extra virgin olive oil 3 garlic cloves minced 5 ounces fresh spinach ½ tsp kosher salt Store-bought flatbread 12 ounces Sargento® Shredded Whole Milk Mozzarella, 3 tbsp truffle oil 1 tsp flaky sea salt -Preheat the oven to 425°F -Place the mushrooms onto a parchment-lined baking sheet. Coat them in avocado and roast them in the oven for 10 minutes. -Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and kosher salt, then cook until the spinach has wilted, stirring constantly. -Cover the flatbread in 6 ounces of Sargento® Shredded Whole Milk Mozzarella. -Layer the spinach, mushrooms, and the remaining Sargento® Shredded Whole Milk Mozzarella. -Bake for 10 minutes. -Finish with truffle oil and flaky sea salt.

Ereka Vetrini

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Region: US

Thursday 06 November 2025 20:48:44 GMT