It's All Delicious

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.