For those who aren’t familiar with the pizza-sized Armenian crackers, you can find them in almost any grocery store in the Valley. Luci’s recipe calls for Havarti cheese and an assortment of vegetables, but you can experiment with any cheese and/or produce you have on hand. The best part for Valley dwellers? The lahvosh only requires 5 minutes in the oven.
Madison Lahvosh
15-inch Lahvosh cracker
10 slices Havarti cheese
1 cup marinated artichoke hearts, diced
1 cup cherry tomatoes, sliced
1 cup roasted red bell pepper, diced
¾ cups fresh spinach, chopped
3 oz. pesto
Preparation
Cover lahvosh cracker with the Havarti cheese. Add the marinated artichoke hearts, cherry tomatoes and roasted red bell pepper evenly on the lahvosh. Place in oven at 350 degrees for 5 minutes, until cheese is melted. Add chopped spinach and then drizzle with pesto before serving.
Pesto
1lb. of basil (no stems)
2 ½ cups olive oil
1 tbsp. salt
½ tablespoon pepper
5 cloves of garlic
Preparation
Combine all items in blender and blend until smooth.
