Check out this summer offering of fresh ricotta!

Teahive Naan Thumbprints

May 09, 2019

Teahive Naan Thumbprints

Ingredients

  • 1 pound of pizza dough at room-temperature (found in the refrigerator section of most groceries stores)
  • 1 stick salted butter, melted
  • 1 bunch cilantro, washed, leaves separated
  • 5 ounces Teahive cheese cut into 1 inch slices
  • 1 jar mango chutney
  • 1 English cucumber, cut into matchsticks

Directions

  1. Heat a large, heavy-bottomed skillet (preferably cast-iron).
  2. Grab a small piece of pizza dough (about 1 tablespoon worth) and roll into a small ball. Dip into butter. Flatten out with your fingers into a tiny disk. Cook over high-heat, about 2 minutes per side, until toasted brown and cooked through. You may need to adjust the size of your little “naan” bites to ensure they cook through and are bite-sized.
  3. Place naan on a serving platter. Top each with 2 to 3 leaves of cilantro, a slice of cheese, a dab of chutney, and a few cucumber matchsticks. Serve cold or room temperature.

 

Makes a lovely appetizer!

 

 

 

 





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