This is a fun and super easy and quick dinner or appetizer. There are probably thousands of options for toppings, making it a very flexible and versatile dish, and a great way to customize to the tastes of the whole family.
I used store bought flatbread- and it was great. I do want to try to make own flatbread one day!
Roasted Tomatoes and Sweet Pepper Flatbread:
Roast grape or cherry tomatoes and cloves of garlic in the oven:
Pre Heat oven to 425
Put tomatoes and garlic cloves ( skin on) on a cookie sheet
Add olive oil, salt and italian seasoning, and coat on all sides
Put in oven for about 10 minutes- till soft and slightly charred
Set aside- and remove the skins from the garlic
Prepare and cut your other toppings- I used red and yellow sweet bell peppers
Drizzle your flatbread with olive oil, and then smear on the roasted garlic, add the roasted tomatoes, and peppers , then sprinkle with shredded parmesan
Mediterranean Pesto Flat Bread
This one only requires assembly using your favorite Mediterranean ingredients as toppings
Spread pesto on the flatbread
Top with fresh goat cheese, kalamata olives, roasted red peppers ( I used from a jar), sprinkle with pine nuts
Once you have your flatbreads assembled, put them on a cookie sheet, and preheat the oven to 425. Bake for about 10-15 minutes. Once baked cut into pieces and serve- it is that easy! I served with a spinach salad and ate as a meal.
Balsamic Reduction:
This is a wonderful pop of flavor to the roasted tomato flatbread, and very easy to make!
Simply add balsamic vinegar, about 1 cup to a small sauce pan
Heat vinegar on med heat and stir - then keep stirring!
As you continue to heat and stir the vinegar it will start to reduce and thicken. Once thickened, remove from heat.
Drizzle on top of flatbread when it comes out of the oven
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