You’re sitting on the patio. Glass of white in your hand the breeze flowing through your hair. While this is a cheesy scenario its an absolute reality in like a month my friends! Spring is saying hello and I am STOKED for warmer weather. My food is always inspired by the seasons and I am SO READY for fresher flavors!
This appetizer is basically like healthy pizza. There are few people (if any!) that i know that don’t LOVE pizza. So you’ve basically got a win win appetizer on your hands my friends. Also the smell and flavor of roasted garlic and tomatoes is so heavenly that you don’t even need cheese for this flatbread but if you really want to get decadent add some mozzarella just before the tomato layer!
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Roasted Heirloom Tomato Flatbread
1 Rectangle flat bread (10×5 inches)
1 – 1 1/2 Pints of heirloom tomatoes
¼ Cup of slow roasted garlic cloves
5 Tablespoons of avocado or olive oil
2 Tablespoons of fresh rosemary
2 Tablespoons of fresh basil
Salt + Pepper
*Mozerella cheese optional
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss tomatoes with 3 Tablespoons of avocado or olive oil, 2 tablespoons of minced rosemary and generously salt and pepper. Spread evenly on baking sheet and bake for 20-30 minutes until tomatoes have bursted. Brush flatbread with remaining oil and arrange tomatoes evenly. Bake for an additional 5-10 minutes. Top with chopped basil and cut into triangles.
*Note you can find roasted garlic cloves in your local grocery’s olive bar or roast whole garlic cloves drizzled with olive oil for 40 minutes at 400 degrees Fahrenheit.
*Note for flaltbread I used The Kitchn’s recipe
***A very large thank you to Primal Kitchen for sponsoring this post, all opinions are my own! If any of their products interest you please use my code CHgoesprimal at checkout for a 15% discount!