One pack thawed PanaPesca Mussel Meat
Thaw in refrigerator overnight or in tap water for about an hour before cooking
3 each flat bread pieces about 9”x 5 1/2”
1 cup olive tapenade
1/3 cup chopped sundried tomatoes
3 oz goat cheese
1 tbsp olive oil
Brush flatbreads with the olive oil.
Add 1/3 cup of the tapenade to each flatbread and spread evenly.
Divide the mussels on the three flatbreads.
Add 1 oz goat cheese crumbled to each flatbread.
Bake on a baking sheet at 400°F for 10 minutes.
Garnish with fresh herbs before serving if desired.