When my local grocer had a big sale on Stonefire Tandoori Naan, I stocked up. I love flatbread. It’s one of those amazing ingredients that can be used in so many different ways. The only thing that limits you is your imagination. Naan is one of my favorites; it’s fluffy and airy, yet dense and chewy all at the same time. I opted to make one savory recipe and one sweet one, just to give you a little taste of the possibilities. I recommend a grill or grill pan for both of these recipes, but you can improvise by toasting the naan in a broiler.
This recipe is what would happen if Bruschetta, a Caprese Salad, and a Margherita pizza all frolicked together on a grill with Tandoori Naan bread and had a delicious food baby. That sounds a lil’ strange, I know, but according to my guinea pig of the week “This is INCREDIBLE girl! This is a money maker!”
- 1 pkg of Stonefire Garlic, Tandoori Naan variety
- 1 pint grape tomatoes
- 3 tablespoons olive oil
- 1 4-ounce ball of Smoked mozzarella, shredded (You’ll have to shred it yourself. I’ve looked everywhere and can’t find it pre-shredded ANYWHERE. You can substitute it for regular mozzarella. I like the smokey-meaty taste of the smoked kind and find it goes really well with this recipe.)
- One stalk of fresh basil
- 2 teaspoons Balsamic Vinegar
- 1.5 teaspoons Minced Garlic
- 1 teaspoon honey
- Turn your grill/grill pan on high.
- Brush naan with olive oil making sure both sides are evenly coated.
- Preheat oven to 400 degrees.
- Place naan on grill to get some nice grill marks. Roughly 2 minutes on each side. You don’t want to over toast the naan because it is going in the oven later.
- While the naan is on the grill, slice your tomatoes into rough chunks. Think of it as cutting them into quarters.
- Remove naan from the grill and place on a cookie sheet.
- Run your tomato chunks under some cold water in a colander to strain off some of the seeds.
- In a small mixing bowl, mix the garlic, honey, balsamic vinegar and tomatoes together.
- Finely chop your basil and set aside.
- Spread your tomato mixture onto the bread.
- Cover tomato with shredded mozzarella.
- Sprinkle shredded basil on top of the mozzarella.
- Place in oven and bake until cheese bubbles.
- Use a pizza cutter to slice into pieces and serve.
Grilled Strawberry Basil Shortcake
Sounds crazy, tastes crazy good. Trust me, I’m a foodie.
- 1 pint strawberries (If you opt to use frozen instead of fresh you’ll probably need a cup and a half. Make sure not to use the ones in syrup. I used frozen since fresh aren’t in season and the prices on fresh are so high right now.)
- 2-3 tablespoons olive oil
- 2-3 leaves fresh basil
- 2 tablespoons Turbinado sugar
- 1 tablespoon cinnamon
- 3 tablespoons honey
- 1 pkg of Stonefire Tandoori Naan, Whole Grain variety
- French vanilla ice cream
- Turn your grill on high
- Mix together cinnamon and sugar
- Brush one side of Naan with olive oil
- Sprinkle half of the cinnamon/sugar mix
- Dice strawberries into small chunks
- Chop basil into small pieces
- In a small saucepan, mix together strawberries, basil, and honey. Cook over medium heat for about 20 minutes stirring intermittently, until the mixture gets frothy.
- Remove strawberry compote from heat and allow to cool slightly
- Place coated side face down on the hot grill
- Glaze the other side with olive oil and sprinkle with remaining cinnamon sugar mixture.
- Once both sides are done, remove from the grill and slice the cinnamon-y toast into triangle shaped toast points.
- Scoop two scoops of ice cream into a small ramekin or ice cream dish.
- Stick 2-3 of the toast points into the dish between the ice cream and the side of the dish.
- Pour 3-5 teaspoons of the warm strawberry compote over the ice cream and serve.
Enjoy & don’t forget to KEEP IT CUTE!