Easy Cherry Tomato Bruschetta Flatbreads
This is the perfect summer flatbread recipe! This simple cherry tomato bruschetta topping comes together in a breeze, and is so tasty served on top of cheesy flatbreads for an easy light meal.
Ingredients
- 10 oz (300 g) cherry tomatoes, halved
- 1.5 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar, more if yours is runny
- 3 tbsp fresh basil leaves, chopped
- salt and pepper, to taste
- 2 flatbreads
- 7 oz (200 g) fresh mozzarella, torn
Instructions
- Preheat the oven to 220C / 410F.
- Prepare the bruschetta mix by adding the tomatoes and garlic to a bowl, then drizzling in the olive oil and balsamic. Mix well, add salt and pepper to taste, and then set aside to sit at at room temperature while you prepare the flatbreads.
- Place the two flatbreads on a baking try and lightly brush with olive oil or butter. Place in the oven for about two minutes to lightly toast the the top of them, then add the torn mozzarella and put back in the oven for a further 4-5 minutes.
- They are ready when the cheese is melted to your liking. I like to keep the cheese fairly soft, but you can leave it a little longer until it is crisping up and browning if you wish.(Note that the cook time will be shorter if you're using a drier block or grated mozzarella.)
- Top the flatbreads with the bruschetta mixture, making sure to spoon out the extra juices from the bottom of the bowl too. Serve immediately.
