I am being completely honest here, this Spanish Flatbread with Manchego Cheese, Mushrooms & Dates is probably one of the best things I have ever tasted. It´s loaded with so many different dimensions of flavors, it´s sweet, it´s savory, it´s absolutely delicious. You can serve this flatbread as a tapas appetizer or as a main course next to a simple salad.
What gives this flatbread that sweet flavor is the use of dates. I absolutely love dates, they are very commonly used in Spanish cuisine. Brought here to the Iberian penninsula by the moors in the year 711 A.D. If you´re not a fan of dates or can´t find them in your area, you can substitute them for raisins or dried cranberries.
The best part about this Spanish flatbread is how easy it is to put together. For the flatbread I used a premade pizza dough, just to make things easier, but if you prefer, you can make your own dough. I also used a mild Manchego cheese, as this one melt´s a lot easier than the aged one.
The secret to this Spanish flatbread is the olive oil. This is what brings all these beautiful flavors together. For this recipe I used Apollo´s ¨Mistral¨ organic extra virgin olive oil. This California based olive oil has a beautiful & intense aroma and offers an incredible balance of flavors. Don´t hold back on this one folks. This olive oil is an absolute stunner and truly takes this flatbread to the next level in goodness 🙂 .
Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board
Watch the Video Below on How to Make this Spanish Flatbread with Manchego Cheese, Mushrooms & Dates
Spanish Flatbread with Manchego Cheese, Mushrooms & Dates
Ingredients
- 1 premade pizza dough
- 10 slices manchego cheese
- 6 button mushrooms
- 6 dates
- 2 tbsp Apollo ¨Mistral¨ organic extra virgin olive oil
- pinch sea salt
- pinch black pepper
- handful fresh parsley
- 1 sprig fresh rosemary
Instructions
-
Roll out a premade pizza dough into a circular or square design that is about 1/8 of an inch thick, transfer the dough into a baking tray lined with parchment paper and pierce the dough all over with a fork
-
Cut about 10 slices that are 1/8 to a 1/4 inch of thickness from a block of Manchego cheese, add the slices of cheese on top of the dough
-
Thinly slice 6 button mushrooms that have been washed & patted dry and evenly distribute the cut mushrooms over the cheese
-
Grab 6 dates, remove the pits and roughly chop them, evenly divide the cut dates over the mushrooms
-
Drizzle some extra virgin olive oil all over the ingredients and season everything with sea salt and freshly cracked black pepper
-
Roughly chop a handful of fresh parsley and 1 sprig of rosemary, evenly divide the fresh herbs over the flatbread
-
Add the flatbread into a preheated oven, bake + broil option 210 C - 425 F, after 14 to 16 minutes remove from the oven and transfer to a cutting board
-
Cut the flatbread into 2 inch x 6 inch pieces and serve, enjoy!
Recipe Notes
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
You May Also Like
Severine
07 . Apr . 2022Sooooooooooooo good! Muy muy muy muy muy bien! Me gusta mucho!
Spanish Flatbread with Manchego Cheese, Mushrooms & Dates - Yum Goggle
[…] GET THE RECIPE […]
30 . Apr . 2020Angela Runyan
This Looks fantastic!!
11 . Jul . 2019Spain on a Fork
Thanks for the comment Angela 🙂 much love
11 . Jul . 2019