Mushroom and Red Pepper Flatbread
- 1 tsp. olive oil
- 8 ounces white button mushrooms, sliced
- 1/2 cup Hood® Cottage Cheese with Chive
- 1 2-oz. flatbread
- 1/2 small red bell pepper, cut crosswise into ¼-inch slices
- 2 ounces goat cheese, crumbled
- 1/4 tsp. dried oregano
Preheat oven to 400˚F. In a medium skillet, heat oil over medium heat. Add mushrooms and sauté until soft. Season with salt, if desired.
Place cottage cheese in blender or food processor. Blend until smooth, about 45 seconds to one minute.
Place flatbread on baking sheet. Place in preheated oven for 3 to 4 minutes to toast slightly. Remove baking sheet with flatbread from the oven. Spread evenly with cottage cheese. Top with mushrooms and red bell pepper. Sprinkle with goat cheese and oregano.
Place in oven. Bake for 5-7 minutes, or until just crispy. To serve as an appetizer, cut into 5 triangle-shaped pieces. For a main meal, cut in half to make two servings.