Naan-Chos

Recipe Ingredients

1/2		Cup-extra-virgin olive oil
2		Garlic cloves - cracked
4		Tandoori Naan Bread
		= (or Mediterranean flat bread or large
		Pita bread)
1 cup	237ml	Grated Parmesan
1 teaspoon	5ml	Poppy seeds
1 teaspoon	5ml	Crushed red pepper flakes
1		Handful chopped parsley leaves
1 teaspoon	5ml	Coarse salt
1 1/2 cups	355ml	Shredded sharp cheddar
1		Chick peas - drained
1/2		Lemon - juiced
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground cayenne pepper
		= (or 1 tspn crushed red pepper flakes)
		Salt - to taste
		Salsa
1/3		Seedless cucumber - skinned, chopped
1		Vine ripe red tomato - seeded, chopped
1/2		Green bell pepper - seeded, chopped
1		Shallot - finely chopped
2 tablespoons	30ml	Chopped flat-leaf parsley
3 tablespoons	45ml	Chopped fresh mint leaves
1		Lime - juiced
1 teaspoon	5ml	Coarse salt

Recipe Instructions

Preheat oven or toaster oven to 400 degrees.

Heat oil and garlic in a small pot over medium-low heat to infuse garlic flavor into oil. Pull the oil off the heat when garlic speaks by sizzling in oil.

Brush the breads with half of the garlic oil and reserve the remainder. Cut breads into tortilla-chip-size wedges. Sprinkle bread "chips" with Parmesan, poppy seeds and red pepper flakes. Bake breads to toast, about 5 minutes. Remove bread from oven and sprinkle bread chips with and parsley and salt. Pile chips on a platter and cover with cheddar cheese. Place platter under broiler and melt cheese.

In a food processor, combine chick peas, lemon, cumin, cayenne and remaining garlic and oil. Season spread with salt, to your taste.

In a bowl, combine cucumber, tomato, pepper, shallot, parsley, mint, lime juice, salt.

To assemble, top naan-chos with chick pea spread and a layer of cucumber salsa. Serve.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D15) - from the TV FOOD NETWORK

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