CAPRESE FLATBREAD WITH BALSAMIC REDUCTION
Caprese Flatbreads are loaded with fresh basil, juicy roasted tomato, gooey mozzarella cheese, and a sweet and tangy balsamic reduction.
Provided by Krista
Categories Appetizer
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400º. Place grape tomatoes on a baking sheet and top with olive oil and salt.
- Place in oven and roast tomatoes for 20 minutes.
- Reduce oven temperature to 350º.
- Place flatbreads on a baking sheet. Top each flatbread with olive oil and 1/2 teaspoon of minced garlic and spread evenly.
- Top each flatbread with 4 oz. of freshly sliced mozzarella.
- Evenly distribute the roasted grape tomatoes on top of each flatbread.
- Place flatbreads in oven and bake for 10 minutes or until cheese is melted.
- Top each flatbread with 1 1/2 Tablespoons of fresh chopped basil. {will need a total of 3 T. of basil}
- Lastly, drizzle a Balsamic Reduction over the top! {here's my easy Balsamic Reduction recipe}
CAPRESE FLATBREAD RECIPE
Fresh and fragrant Caprese Flatbread Recipe, loaded with vine-ripened tomatoes, basil leaves, tender mozzarella balls, balsamic reduction and cheese stuffed crust.
Provided by Sommer Collier
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Slice the tomatoes and mozzarella. Lay the tomato slices on paper towels to absorb some of their moisture.
- Dust a large work surface with flour. Roll and stretch the pizza dough out into a large 15x18-inch rectangle. Smear the garlic and herb cheese spread over half of the pizza dough, then fold the bare dough over the half with the cheese spread to cover it.
- Move the folded dough onto a baking sheet lined with parchment paper and stretch it out to a 10x15-inch rectangle. Arrange the tomatoes, basil leaves, and mozzarella slices on the dough. Sprinkle with salt and pepper.
- Bake for 20-22 minutes until the crust is golden. Drizzle balsamic glaze over the flat bread, then cut and serve.
Nutrition Facts : ServingSize 1 g, Calories 392 kcal, Carbohydrate 62 g, Protein 12 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 989 mg, Fiber 2 g, Sugar 11 g
FLATBREAD CAPRESE
I don't consider myself a baker, but I do enjoy baking shows like The Great British Bake-Off. And sometimes on a rainy afternoon, I get inspired to have some fun and try something new. This is my attempt at a homemade flatbread . . . it turned out surprisingly well!
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Flat Bread Tomato Summer Appetizer Dinner Mozzarella Vegetarian Basil
Yield 4 appetizer servings or 2 main-course servings
Number Of Ingredients 9
Steps:
- Combine the flour, yeast, salt, and sugar in a large bowl and whisk to blend. Stir in the water until it forms a rough dough.
- Sprinkle some flour on a counter or cutting board. Turn the dough out onto the board and sprinkle a bit more flour on top. Knead until the dough becomes a smooth ball, 3 to 4 minutes, adding more flour as needed. Cover the dough with a clean kitchen towel and let it rest on the counter for 10 minutes.
- Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
- Roll the dough into a 9x17-inch rectangle and transfer it to the prepared pan. Drizzle with a bit of olive oil and bake 18 to 20 minutes, until golden and crisp.
- Meanwhile, combine the mozzarella and tomatoes in a medium bowl. Slice the basil into ribbons and add them to the bowl, along with a drizzle of oil. Season with salt.
- Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.
OLIVE GARDEN CAPRESE FLATBREAD
Olive Garden's new flatbread appetizer was inspired by the chef's recent trip to the Italian region of Emilia-Romagna. The Caprese Flatbread features mozzarella cheese, tomatoes and basil on a flatbread crust with a savory garlic aioli. A cooking demo from the experts at Olive Garden is available at www.olivegardennewfavorites.com. This recipe is the "at-home" version - you can also enjoy the new flatbread at your local Olive Garden restaurant.
Provided by angela.rambo
Categories Savory Pies
Time 47m
Yield 1 flatbread, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºf.
- Dice tomatoes into small pieces and transfer to a mixing bowl. Add chopped garlic, salt, pepper, ½ of chopped basil, and 4 tbsp of extra virgin olive oil. Set aside and allow to marinate for 10 minutes.
- Flatten pizza dough into pan as indicated on package. Drizzle with extra virgin olive oil and brush it over the surface. Bake in oven at 350ºf for 10 minutes on center rack. Remove from oven and allow to cool, about 2 minutes.
- Cut garlic clove in half and rub, cut side down, onto the surface of the bread. Allow bread to cool completely, about 10 more minutes.
- Increase oven temperature to 450ºf.
- Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the surface of the bread. Top with shredded mozzarella to evenly cover surface.
- Drain the Caprese mixture and spread the bread mixture evenly over the bread. Sprinkle with grated parmesan cheese. Return flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly.
- Garnish with remaining chopped basil. Serve immediately and enjoy!
Nutrition Facts : Calories 402.9, Fat 35.3, SaturatedFat 9.3, Cholesterol 40.8, Sodium 705.4, Carbohydrate 12.2, Fiber 1.1, Sugar 4.5, Protein 11.1
CAPRESE FLATBREAD
Caprese Flatbread made with tomatoes, fresh basil and Mozzarella is perfect when served as an appetizer, for lunch or dinner.
Provided by Carrie's Experimental Kitchen
Categories Appetizer Main Entree
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Drizzle some olive oil on an 11"x17" baking sheet and flatten the pizza dough, making sure it reaches the edges.
- Drizzle a little more oil on top and brush it over the dough; then place in the oven and bake for 10 minutes.
- While the dough is in the oven, add the chopped tomatoes, garlic and 1/4 cup of the basil to a bowl; mix well and set aside.
- Remove the dough from the oven and allow to cool slightly. Next, preheat the oven to 450 degrees F.
- In a separate bowl, combine the mayonnaise and garlic powder; then spread it evenly over the dough, leaving a 1/2-inch border around the crust. Spread the mozzarella cheese evenly on top, drain any liquid from the tomato mixture and spread evenly over the bread.
- Sprinkle the Pecorino Romano cheese and the remaining 1/4 cup of basil on top, place the bread back in the oven and bake for an additional 5-7 minutes until golden and bubbly and cut into desired serving squares.
Nutrition Facts : Calories 207 kcal, Carbohydrate 12.8 g, Protein 5.8 g, Fat 14.7 g, Fiber 0.6 g, Sugar 2.7 g, ServingSize 1 serving
ITALIAN FLATBREADS
Pairs wedges of this chewy flatbread with a tomato-based soup and start dunking! -Cynthia M. Bent, Newark, DE
Provided by Taste of Home
Time 35m
Yield 2 loaves (8 wedges each).
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11-in. circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes., Preheat oven to 425°. Using the end of a wooden spoon handle, make several 1/4-in. indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges.
Nutrition Facts : Calories 132 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 115mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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