Description
Delicious roasted garlic tomatoes served on flatbreads with cheese and wilted spinach.
Ingredients
Scale
- 2 pints cherry tomatoes halved
- 5 garlic cloves minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (plus more for storage)
- 2 cups spinach
- 2 tablespoons olive oil
- 3–4 cups mozzarella cheese shredded
- 4 Flatbreads (I use packaged Naan)
- fresh basil for garnish
Instructions
- Preheat oven to 300 degrees.
- In a large mixing bowl add the cherry tomatoes, garlic, Italian seasoning, olive oil, salt and pepper. Mix gently.
- Transfer to a baking sheet and spread into an even layer.
- Bake for 1 hour or until tomatoes are soft and smell delicious.
- Preheat oven or grill to 425 degrees.
- Spray a baking sheet with non-stick cooking spray.
- In a skillet on medium heat add olive oil and spinach, sauté for 1-2 minutes or until wilted. Turn heat off and set aside.
- Spread cheese out on flatbreads, add the tomatoes and wilted spinach.
- Bake for 9-10 minutes or until cheese is melted and edges are browned and slightly crisp.
- Add basil to garnish.
Notes
- These flatbreads are best served fresh from the oven.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 flatbread
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg