During the summer, I find myself trying to eat a little healthier and fresher. We love Italian food, but sometimes the pasta can sit a little heavy. I racked my brain for recipes last weekend and decided to try something new - a flatbread. Chris loves a good caprese appetizer at any Italian restaurant so I knew what I had in mind would be a hit for us! The combination of fresh tomatoes and creamy mozzarella is delicious! This recipe calls for roasted garlic, which we had never done in the oven before. Let me tell you - try it now! It will make your whole house smell amazing...like a small mom-and-pop Italian restaurant! Finish it off with fresh basil and some of the highest quality balsamic vinegar I've tasted, it was a perfect and easy weeknight dinner! I hope you enjoy as much as we did!
Ingredients:
- 1 package of mini pre-cooked flatbreads (our package had 4 which was perfect for a dinner serving)
- 1 whole head of garlic
- 1 large mozzarella ball (sliced thinly)
- 1 large round tomato (sliced thinly)
- Basil leaves (sliced into thin strips)
- Balsamic vinegar
- Olive oil
- Salt and pepper to taste
Directions:
- Preheat oven to 425 degrees.
- Slice off the head of the garlic. Peel away any excess outside layers.
- Place the garlic in foil and lightly drizzle with olive oil. Close the foil tightly and bake in a preheated oven for 45 minutes, or until fragrant.
- Remove from the oven and let cool for 5-10 minutes. Peel off the outside layers and skin of the garlic cloves. Gently rub the roasted garlic on the flatbreads.
- Alternate laying slices of tomato and mozzarella until the flatbread is covered.
- Sprinkle the thin slices of basil leaves across the top of each flatbread.
- Top with salt and pepper to taste, and finish with a drizzle of balsamic vinegar.
- Place in an oven and turn the heat to broil. Bake for 8-10 minutes, or until the cheese starts to brown.
- Cut into strips and enjoy!
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