In Suzi's Words

A little bit of laughter, inspiration, & encouragement

Greek Flatbread

???????????????????????????????This Flatbread is so good, I could eat the entire thing myself in one sitting! It’s also quite versatile;  serve it as a stand alone appetizer cut up in small squares, or with a Greek salad as a lunch or dinner entree. You can even switch out the flatbread with a  pizza crust, like Boboli, and turn it into pizza night! Do you have a favorite flatbread recipe? Please share!!

GREEK FLATBREAD

Preheat the oven to 450 degrees.

First layer of topping:

3 T. olive oil

2 t. minced garlic

4 large shallots, sliced

2 T. chopped Italian flatleaf parsley

Heat the oil in small skillet; Add the garlic and shallots. Sauté until the shallots caramelize; stir in the parsley and set aside.

 Second layer of topping:

4 large Roma tomatoes, diced and seeded

¼ c. grated Romano cheese

½ c. chopped Italian flatleaf parsley

1 t. Balsamic vinegar

Mix all ingredients together well and  set aside

Third layer of topping:

2/3 c. crumbled Feta cheese

2/3 c. freshly grated Romano cheese

Mix together in a small bowl.

Assemble:

1 large Flatbread crust

Spread the shallot/garlic mixture on the flatbread, add the tomato mixture on top and sprinkle with the Feta and Romano cheese mixture.

Bake at 450 degrees for 8-10 minutes

Cooks Note: You can chop and grate all the ingredients the day before and store in air-tight containers in the refrigerator.  Bring the ingredients  to room temperature before assembling the flatbread.

Photo Credit: http://ovineyards.com/lodging/wp-content/uploads/2011/10/fresh-tomatoes-and-shallot.jpg

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