Hello lovelies! Elizabeth here! As we’re slowly inching into spring / summer I am so excited to change up my flavor palette! I live for those warm summer nights playing cards and never-ending dinner parties! I was inspired by the recipe because I recently re-tried roasted tomatoes and fell in love with the flavor again (I’m not a big raw tomato fan!) This appetizer is basically like healthy pizza. There are few people (if any!) that I know that don’t LOVE pizza. So you’ve basically got a win-win appetizer on your hands my friends! Enjoy! xoxo
1 Rectangle flat bread (10×5 inches)
1 – 1 1/2 Pints of heirloom tomatoes
¼ Cup of slow roasted garlic cloves
5 Tablespoons of avocado or olive oil
2 Tablespoons of fresh rosemary
2 Tablespoons of fresh basil
Salt + Pepper
1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Toss tomatoes with 3 Tablespoons of avocado or olive oil, 2 tablespoons of minced rosemary and generously salt and pepper. Spread evenly on baking sheet and bake for 20-30 minutes until tomatoes have bursted. Brush flatbread with remaining oil and arrange tomatoes evenly. Bake for an additional 5-10 minutes. Top with chopped basil and cut into triangles.
*Note you can find roasted garlic cloves in your local grocery’s olive bar or roast whole garlic cloves drizzled with olive oil for 40 minutes at 400 degrees Fahrenheit.
*Note for flatbread I used The Kitchn’s recipe