Summer is tomato season, and cherry tomatoes are some of the most beautiful to be had. There are so many things you can do with tomatoes, and like any Italian will tell you, one of the best ways is to put fresh tomatoes on pizza or focaccia.
I like to make my own personal focaccia using 8-inch flatbread rounds. With so few ingredients, the fat and calories are kept on the low side. And by using whole wheat flatbread, I’m upping the health factor. Yet it’s filling and satisfying.
This flatbread focaccia is so simple and quick to make, you can have it any night of the week. Pair it with a fruity white wine or a cider and you’ve made the perfect light summer meal.
Cherry Tomato Flatbread Focaccia
Makes 1 serving
1 (8-inch) whole wheat flatbread
1 cup cherry tomatoes, halved
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
Freshly ground black pepper
Herbs or seasonings of your choice (such as basil, oregano, cayenne)
2 tablespoons parmigiano
Toast the flatbread in the oven or toaster oven, just until it starts to firm up.Meanwhile, in a small bowl, combine the tomatoes, oil, salt, pepper, and herbs or seasonings, if using.Spread the tomato mixture over the flatbread. Sprinkle the parmigiano over the top. Put it back in the oven and toast until tomatoes soften and bread is fully toasted, 2 to 4 minutes. Cut in half or quarters. Enjoy!