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!!
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.
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