Description
This Tomato Bocconcini Flatbread is a quick and easy appetizer or light meal featuring fresh cherry tomatoes, creamy bocconcini cheese, basil, and a drizzle of balsamic glaze on a crispy flatbread.
Ingredients
- 2 flatbreads (store-bought or homemade)
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup bocconcini cheese, halved
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Balsamic glaze, for drizzling
Instructions
- Preheat oven to 400°F (200°C).
- Place the flatbreads on a baking sheet lined with parchment paper.
- Brush the flatbreads with olive oil and sprinkle with minced garlic.
- Top with halved cherry tomatoes and bocconcini cheese.
- Season with salt and pepper.
- Bake in the preheated oven for 10–12 minutes, or until the cheese is melted and the flatbread edges are golden.
- Remove from oven and garnish with fresh basil leaves.
- Drizzle with balsamic glaze before serving.
Notes
- Use naan, pita, or any thin flatbread for the base.
- Substitute bocconcini with mozzarella slices if unavailable.
- Add a sprinkle of chili flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg
