Flat Bread Pizzas with Manchego Cheese
Monday, September 14, 2009 at 2:59PM
What have I been missing? I love Manchego cheese. It’s sharp, it’s salty, and it’s on the firm side and delicious. It’s a staple in the fridge now along with the roasted tomatoes. These little flat breads are the new favorite amuse-bouche! Whips up in 10 minutes as long as you have a little container of the roasted tomatoes in the fridge. The Manchego makes all the difference!
1 pint grape tomatoes
2 pieces of flat bread
4oz Manchego cheese, coarsely grated or crumbled
Garlic powder
½ cup plus a few tablespoons of olive oil
Preheat oven 425°F
Pour about ½ cup olive oil over tomatoes in an ovenproof dish. Roast for 20 minutes until they begin to collapse and release their juices.
Brush flat breads with a little olive oil and sprinkle with garlic powder. Place flat breads on a baking sheet. Divide tomatoes between flat breads and sprinkle with cheese. Bake for 10minutes until the cheese melts. Slice in quarters using a pizza wheel and serve.
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