An easy Passover lunch or brunch idea: Cheesy matzo flatbread with olives, red onions, sun dried tomatoes, and other Mediterranean-style ingredients. This might be the BEST matzo recipe you’ll eat this Passover
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: 30 minutes or less
Cuisine: American, Jewish
Diet: Kosher, Vegetarian
Servings: 2large portions, or 4-8 appetizer portions
2tablespoonsfresh herbssuch as parsley leaves or basil
Instructions
Preheat oven to 350F.
Spread the pesto over each matzo (if using pesto). Sprinkle half the shredded cheese over each matzo. Spread the rest of the ingredients over the matzo, saving some fresh herbs for garnish.
Bake for 10-15 minutes at 350F, or until the shredded cheese melts and the edges of the matzo turn golden brown.
Remove from heat, garnish with fresh herbs, and gently break the matzo into halves or quarters for serving.
Notes
Do NOT try to break the matzo before baking! It will crack and crumble. After it bakes, it will be very easy to break into halves or quarters because the cheese and pesto (if using pesto) will soften the matzo a bit and make it easier to break or cut.
The pesto is optional, it adds more flavor.
Sun-dried tomatoes are the softest when they are soaked in water or oil instead of stored dry. If you're using dry sun dried tomatoes, soak them in warm water for 5-10 minutes, then drain and roughly chop for this recipe.