If you are looking for a quick healthy snack, try this delicious avo caprese with flatbreads dish. You won’t be disappointed!

SERVES 2 // COOK TIME 12 min

INGREDIENTS
For the rosemary flatbreads
1 cup flour
1 tsp baking powder
¾ tsp salt
1 tbsp chopped rosemary
½ cup water
½ cup olive oil
For the avo caprese
1 underripe avo, sliced
1 ball (± 225 g) fior di latte, sliced
200 g exotic tomatoes, sliced
10 g basil

METHOD
For the rosemary flatbreads
1. Preheat oven to 220° C and line a baking tray with baking paper.
2. Sift together the flour, baking powder and salt. Add the rosemary.
3. Make a well in the centre of the flour and add water and oil. Mix until a dough forms.
4. Turn the dough out on to a floured surface and knead until smooth.
5. Divide the dough into 2 portions. Roll out into thin 30 x 20 cm ovals.
6. Transfer the ovals to the baking tray and lightly brush with olive oil. Bake for 10–12 minutes, until crispy and golden.
For the avo caprese
1. To serve, top the flatbreads with the avo, mozzarella, tomatoes and basil. Drizzle with olive oil.

Think ahead: For a quick and easy prep time, Make the flatbreads a few days ahead and store in an airtight container.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

Want another snack idea? Whip up this beautiful zucchini fritti (fried baby-marrow fingers) recipe .

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