Al fresca dining or happy hour festivities or lounging by the pool all mean you need a fab snacky poof to go with that Prosecco or beer. That’s where my Caprese Flatbreads come in, and come in BIG!
I find two-packs of flatbread by my grocery store’s bakery section. The rest of the primary ingredients: Mozzarella, grape tomatoes, fresh basil, garlic, balsamic, oregano and hot pepper flakes, I literally ALWAYS have hanging around.
And putting it all together is a snap! You’ll be lounging and lunching in no time with this perfect summer recipe!
Caprese Flatbreads
Course: AppetizersCuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutesIngredients
2 flatbreads, (7 ounces each), such as Stonefire Artisan
3 Tbsp. garlic, minced
1 tsp. oregano
1/2 tsp. crushed red pepper flakes
1 cup grape tomatoes, halved
12 ounces fresh mozzarella, thinly sliced
4 Tbsp. extra virgin olive oil
1/4 fresh basil leaves
Salt and pepper to taste (I use 1/4 tsp. salt and 1/2 tsp. black pepper total)
2 Tbsp. good balsamic vinegar
Directions
- Preheat oven to 425 degrees. Place each flatbread on a baking sheet. Divide the ingredients equally in half to make both flatbreads. Sprinkle each flatbread with minced garlic, oregano, red pepper flakes.
- On top of the seasonings, place mozzarella and grape tomatoes alternating each. Do not over crowd toppings.
- Drizzle each flatbread with 2 Tbsp. olive oil. Sprinkle each with salt and pepper.
- Place each baking sheet in the oven. Bake for 4-5 minutes. Rotate pans from top to bottom. Bake for 4 minutes longer.
- Remove pans from oven. Cut flatbreads into 8 squares with a pizza cutter or knife.
- Scatter basil over hot flatbreads. Drizzle each with 1 Tbsp. balsamic vinegar and serve hot or at room temperature.
