Tuesday, October 28, 2014

Caprese Flatbread

Welp. It's been over a month since my last post...NOT for lack of trying, though! In the last month, I have attended two weddings and a fall festival, been in the recording studio twice, celebrated a birthday, and been without my cell phone for almost three weeks due to a surprising, unexpected hardware malfunction in my phone that took forever to repair. Whew!
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 ; )
It's as tasty as it sounds! I promise :) This is great as an appetizer (I made two, sliced them up, and served them to guests a few weeks ago!), or perfect for a light meal! You could even add some grilled chicken or Italian sausage to make it heartier, if you'd like. This would be great on the grill during summer...mmm.

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

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