Anyway, for your benefit today, as a sincere apology for my neglectfulness, I'm here with three recipes for the price of one--so each post is going to be brief.
The first in line is this ultra-delicious, fresh Caprese Flatbread! Plump, juicy, tiny tomatoes nestle atop a bed of shredded and fresh mozzarella cheeses...the warm, chewy Indian naan flatbread boasts a light brushing of olive oil and fragrant, fresh garlic...the whole shebang gets a dusting of fresh basil leaves and a drizzle of balsamic vinegar for flavor and...pizzazz ; )
This is another of my "non-recipe" recipes, and you can easily adjust this to fit your tastes. You'll need the following...
- One package Naan Flatbread (two flatbreads total)
- Cherry tomatoes (a handful), sliced in half
- Fresh mozzarella cheese, sliced and quartered
- Shredded mozzarella cheese--enough to top the flatbread
- Fresh basil leaves
- Olive oil (for brushing--maybe 1-2 teaspoons)
- Minced garlic--1-2 cloves
- Balsamic vinegar, for drizzling
- Salt and pepper to taste
Preheat the oven to 425; lightly brush naan with olive oil and sprinkle with garlic. Top with shredded cheese and fresh mozzarella quarters. Arrange tomatoes on top as desired; add salt and pepper to taste. Place straight on the oven rack and bake for 6-9 minutes, or until cheeses are melted through. (You may consider baking it on top of foil to catch any cheese that drops).
Remove from the oven and allow to cool; garnish with basil leaves--either whole or cut chiffonade-style. If you'd like, add a splash of balsamic vinegar to amplify the flavors. Enjoy!
Nutrition Facts-- Servings: 8 • Size: 1/8 of naan • Calories: 107 • Fat: 5.2 g • Carbs: 10.5 g • Fiber: 2 g • Protein: 5.5 g • Sugars: 4.2 g