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Wildfire Meal Kit: Oven Roasted Tomato Mozzarella Flatbread
Wildfire Meal Kit: Oven Roasted Tomato Mozzarella Flatbread
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About
Details
Wildfire Meal Kit: Oven Roasted Tomato Mozzarella Flatbread.
Ingredients
Flatbread Ingredients:
4 Fresh Roma Tomatoes
1 Piece Parchment Paper
1 Teaspoon Extra Virgin Olive Oil
1 Teaspoon Kosher Salt/Black Pepper Blend
1 Teaspoon Dry Leaf Oregano
1 Teaspoon Turbinado Sugar
½ Ounce Fresh Basil Leaves
2 Pre-Baked Flatbreads
¼ Cup Pistachio Pesto
¼ Cup Tomato Sauce
5 Ounces Shredded Whole Milk Mozzarella
2 Ounces Goat Cheese
1 Package Salad Mix
¼ Cup Diced Cucumbers
2 Tablespoons Kalamata Olives, Halved
1/3 Cup Wildfire Red Wine Vinaigrette
Directions
Prep Time: 5 minutes Cook Time: 20 minutes Serves: 4 Directions: Step 1: Turn oven to 450 degrees. Wash Roma Tomatoes, slice each tomato into approximately 7-¼ inch slices, discarding a thin slice off of each end. Place each tomato slice on parchment lined sheet pan, evenly lined up. Drizzle each slice with extra virgin olive oil, then pinch of salt and pepper mix, oregano, and Turbinado Sugar. Roast in 450 degree oven for 20 minutes and set aside to cool for 5 minutes. While tomato slices are roasting, cut basil leaves in ¼ inch strips. Chef’s Tip: to easily chiffonade basil which ensures event slicing, stack the basil leaves then roll the stack tightly. Cut the roll into ¼ inch strips. Step 2: To build flatbreads, spread 2 tablespoons of basil pesto on each flatbread. Then spread 2 tablespoons of tomato sauce on each. Then evenly top each flatbread with 2 ½ ounces of whole milk mozzarella. Next arrange slices of tomatoes on each flatbread. There should be approximately 14 slices of tomatoes on each flatbread. Then evenly crumble 1 ounce of goat cheese on each flatbread. Bake on oven rack for approximately 10 minutes or until golden brown. Step 3: Remove from oven and cut each flatbread into 8 pieces. Top with strips of basil. Toss together salad greens, cucumbers, olives and vinaigrette. Enjoy!
Warnings
Wheat, Milk, Tree Nuts.
About
Details
Wildfire Meal Kit: Oven Roasted Tomato Mozzarella Flatbread.
Ingredients
Flatbread Ingredients:
4 Fresh Roma Tomatoes
1 Piece Parchment Paper
1 Teaspoon Extra Virgin Olive Oil
1 Teaspoon Kosher Salt/Black Pepper Blend
1 Teaspoon Dry Leaf Oregano
1 Teaspoon Turbinado Sugar
½ Ounce Fresh Basil Leaves
2 Pre-Baked Flatbreads
¼ Cup Pistachio Pesto
¼ Cup Tomato Sauce
5 Ounces Shredded Whole Milk Mozzarella
2 Ounces Goat Cheese
1 Package Salad Mix
¼ Cup Diced Cucumbers
2 Tablespoons Kalamata Olives, Halved
1/3 Cup Wildfire Red Wine Vinaigrette
Directions
Prep Time: 5 minutes Cook Time: 20 minutes Serves: 4 Directions: Step 1: Turn oven to 450 degrees. Wash Roma Tomatoes, slice each tomato into approximately 7-¼ inch slices, discarding a thin slice off of each end. Place each tomato slice on parchment lined sheet pan, evenly lined up. Drizzle each slice with extra virgin olive oil, then pinch of salt and pepper mix, oregano, and Turbinado Sugar. Roast in 450 degree oven for 20 minutes and set aside to cool for 5 minutes. While tomato slices are roasting, cut basil leaves in ¼ inch strips. Chef’s Tip: to easily chiffonade basil which ensures event slicing, stack the basil leaves then roll the stack tightly. Cut the roll into ¼ inch strips. Step 2: To build flatbreads, spread 2 tablespoons of basil pesto on each flatbread. Then spread 2 tablespoons of tomato sauce on each. Then evenly top each flatbread with 2 ½ ounces of whole milk mozzarella. Next arrange slices of tomatoes on each flatbread. There should be approximately 14 slices of tomatoes on each flatbread. Then evenly crumble 1 ounce of goat cheese on each flatbread. Bake on oven rack for approximately 10 minutes or until golden brown. Step 3: Remove from oven and cut each flatbread into 8 pieces. Top with strips of basil. Toss together salad greens, cucumbers, olives and vinaigrette. Enjoy!
Warnings
Wheat, Milk, Tree Nuts.
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