The first time I had the pleasure of eating flatbread, I was dining with family at an Italian restaurant in the middle of spring. It was served as an appetizer on a long, slender, white plate drizzled with olive oil. Friends had shared how delicious the flatbread was at this particular restaurant before I made a reservation. One bite of the crunchy, perfectly seasoned crusty flatbread and I realized what the buzz was about.
I enjoy dining out, trying new restaurants. If I like what I order from the menu, I savor each bite and try to guess the ingredients used to make the dish. I take note of what I believe are the ingredients. Sometimes, I write them in notes on my iPhone so I don’t forget. The plan is always to try to duplicate the dish at home. None of the appetizers, entrees, or desserts I try to replicate taste exactly like the chef’s recipe. However, in some cases, the taste is quite close.
That’s the beauty of cooking. You can create a recipe, try a recipe or try to guess the ingredients in a recipe and make it your own. That’s how I came up with my tomato flatbread recipe. Try it. I think you will like it. Enjoy!
1/2 CUP OF RED AND YELLOW CHERRY TOMATOES
1 GARLIC CLOVE SLICED
3 TABLESPOONS SHREDDED MOZZARELLA
2 TABLESPOONS PARMESAN CHEESE
2 TABLESPOONS MILD CHEDDAR CHEESE
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1/2 CUP BABY SPINACH
1 TEASPOON FRESH BASIL
1 TABLESPOON OF BALSAMIC VINEGAR
COURSE SEA SALT TO TASTE
COURSE BLACK PEPPER TO TASTE
SIX THIN SLICES OF ITALIAN BREAD
MIX OLIVE OIL, BASIL, BALSAMIC VINEGAR AND GARLIC TOGETHER IN A BOWL
SLICE RED AND YELLOW CHERRY TOMATOES IN HALF THEN ADD TO MIXTURE ABOVE
SPRINKLE CHEESE ON BREAD
TOAST CHEESE BREAD IN OVEN ON BROIL
AFTER CHEESE MELTS REMOVE BREAD FROM OVEN
ADD TOMATO MIXTURE
SPRINKLE WITH SEA SALT AND PEPPER TO TASTE
ADORN WITH A LEAF OF SPINACH
NOTE: Add bacon bits, grilled shrimp, chopped ham, chicken or turkey for a delicious twist.