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Featured Recipe

Roasted Vegetable Bruschetta

This weekend I roasted a pan full of fresh veggies for a stuffed shell recipe I was working on.  They not only looked, but tasted so wonderful I thought, why not enjoy them as a topping on bruschetta!  Voila ~ here you go.


Margarita Flatbread

 
"Simple but a favorite!"
2 flatbread crusts (purchased)
1 lb. cherry tomatoes, quartered
1/2 cup fresh basil, chopped
1 cup mozzarella cheese

PREPARATION:
Preheat oven to 350 degrees F


1.     Place flatbread crusts on a baking sheet

2.     Distribute the tomatoes evenly over the crusts.  Be sure to squeeze out the majority of the excess liquid with your hands or the flatbread will get soggy.

3.     Sprinkle basil over the tomatoes

4.     Sprinkle mozzarella cheese over each flatbread

5.     Bake for 10-15 minutes; until cheese begins to melt.

6.     Serve and enjoy!

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