Monday, April 30, 2012

Fresh Tomato Flatbread

  • store bought or homemade flatbreads 
  • 1/4 in. thick slices eggplant
  • 1/4 tsp. herbes de Provence
  • 1/8 tsp. salt
  • 2 cloves garlic, minced 
  • 2 tbsp. tomato pesto
  • 2 med. plum tomatoes
  • 1/2 c. grated parmesan cheese
  • 1/2 c. mozzarella cheese &/or crumbled feta cheese
  • 2 tbsp. fresh basil, snipped
1. Preheat oven to 350 degrees. Arrange eggplant slices on a large baking sheet and coat both sides with extra-virgin olive oil. Sprinkle with salt and pepper, and herbes de Provence. Bake 10 to 12 minutes or untill eggplant is just softened; transfer pan to wire rack to cool.
2. Increase oven temperature to 400 degrees, Place pizza stone in oven to heat.
3. Top flatbreads with garlic, tomato pesto, eggplant and tomato slices. Sprinkle parmesan 
and mozzarella cheese on top. 
4. Bake flat bread for about 10 minutes or until browned on edges.
5. Just before serving, top flatbread with freshly chopped basil. Cut into wedges. 

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