This Mediterranean inspired flatbread is all about flavor! It starts with a perfectly crisp flatbread topped with Fresh Basil, Kalamata Olives, Artichokes, Roasted Garlic and Balsamic marinated Kumato Tomatoes.
I must say, I am addicted to this flatbread recipe! It’s something I could eat every day and not get bored with it. The combination of flavors is absolutely mouthwatering and the textural components go together beautifully! The tomatoes, however, totally steal the show here. After soaking in my balsamic marinate for a while, they are PACKED with flavor and so deliciously juicy. This flatbread makes a perfect appetizer of light meal that’s far from the same-old, same-old.
Mediterranean Flatbread (V/GF)
Topped with juicy marinated tomatoes, kalamata olives, artichokes, basil and roasted garlic, this flatbread is full of bold flavors and textures!
- 2 pieces if flatbread ( I use Ancient Grain’s brand of Vegan/Gluten-free flatbread…SO good!)
- 1 head of roasted garlic *see notes
- 1 14 oz can artichokes drained and chopped
- 1 4 oz pkg Kumatoes, Heirloom Cherry Tomatoes or Regular Cherry Tomatoes
- 1 handful Kalamata Olives pitted and sliced in half
- 1 handful fresh basil (enough to cover 2 flatbreads)
- 1/3 cup balsamic vinaigrette
- 1/4 cup + 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp tsp onion powder
- Salt and Pepper to taste
Preheat oven to 400 degrees F.
In a medium size bowl, mix balsamic vinaigrette, olive oil, thyme, onion powder, garlic powder, salt and pepper together until fully combine.
Slice tomatoes in half and let marinate in the balsamic mixture for about 30 minutes (you could do more or less. The longer it marinates, the stronger the flavor will be.)
Lightly brush flatbreads with olive oil (about 1 tbsp between the two of them)
Top flatbreads with basil, chopped artichokes, sliced kalamata, marinated tomatoes and roasted garlic.
Bake until flatbread is golden and crisp, about 10 minutes.
Remove from oven and lightly drizzle with the balsamic marinate. Enjoy!
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