Name: Garlic Roasted Tomato Flatbread
Ingredients: 2 pt Witten’s Homegrown cherry tomatoes, halved; 5 garlic cloves, minced; 2 tsp dried Italian seasoning; 1 tsp Kosher salt; ½ tsp black pepper; 4 tbsp olive oil (2 for tomato mixture & 2 for spinach); 2 cups spinach; 3 to 4 cups mozzarella cheese, shredded or fresh; 4 pieces of Naan bread; fresh basil for garnish; Balsamic vinegar for garnish

2 pt Witten’s Homegrown cherry tomatoes, halved

5 garlic cloves, minced

2 tsp dried Italian seasoning

1 tsp Kosher salt

½ tsp black pepper

4 tbsp olive oil (2 for tomato mixture & 2 for spinach)

2 cups spinach

3 to 4 cups mozzarella cheese, shredded or fresh

4 pieces of Naan bread

fresh basil for garnish

Balsamic vinegar for garnish

Preheat the oven to 325℉

In a large mixing bowl, add the Witten’s cherry or grape tomatoes, garlic, Italian seasoning, olive oil, salt and pepper. Mix gently

Transfer to a baking sheet and spread into an even layer.

Bake for 1 hour or until tomatoes are soft, set aside

Preheat oven to 425℉

Spray a baking sheet with non-stick cooking spray

In a skillet on medium heat add olive oil, and spinach, saute for 1-2 minutes or until wilted. Turn heat off and set aside.

Spread cheese out on flatbreads, add the tomatoes and wilted spinach

Bake for 9-10 minutes or until the cheese is melted and the edges are browned and slightly crisp.

Add basil and/or balsamic vinegar to garnish

Serve and enjoy!

Ingredients