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 🙂 .
Watch the Video Below on How to Make this Spanish Flatbread with Manchego Cheese, Mushrooms & Dates
Spanish Flatbread with Manchego Cheese, Mushrooms & Dates
- 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
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!
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