Okay, so I decided to mess around with some flatbreads the other day. Had a few folks coming over, didn’t want anything too complicated, you know? Appetizers seemed like the way to go, and flatbreads? Super easy base.
Getting Started
First thing, I grabbed the flatbreads I had. Just the plain store-bought kind, nothing fancy. Took ’em out of the package and laid them on my big cutting board. Then I started rummaging through the fridge and pantry, looking for stuff to throw on top. This is always the fun part, kinda like a treasure hunt.
I found some leftover marinara sauce, a ball of mozzarella that needed using up, some cherry tomatoes, and a bit of basil I had growing on the windowsill. Classic stuff. Also spotted some pesto, feta cheese, and a red onion. Okay, potential for a couple of different types here.
Making the First Batch: Simple Tomato & Mozzarella
Right, so for the first one, I kept it simple. Real simple.
- I spooned some of that marinara sauce onto a flatbread. Didn’t measure, just spread it around so it wasn’t too thick, covering most of it but leaving a little edge.
- Then I tore up pieces of the mozzarella. Again, no precise science, just dotted it around.
- Sliced a few cherry tomatoes in half and scattered those on top.
- A little sprinkle of dried oregano because why not?
- Slid that onto a baking sheet. Easy peasy.
Trying Another Combo: Pesto & Feta
For the second flatbread, I wanted something different. That pesto was calling my name.
So, I opened the pesto jar and spread a thin layer over flatbread number two. Pesto can be strong, so I didn’t go crazy with it. Then I crumbled feta cheese all over that. Feta gives it that nice salty kick. I thought about adding olives, but decided against it this time. Maybe next time. Sliced up some red onion really thin and sprinkled that on top for a bit of sharpness. This one went onto the baking sheet next to the first one.
Baking and Finishing Up
Okay, into the oven they went. I’d preheated it earlier, maybe around 400°F (like 200°C?). Didn’t time it exactly, just kept an eye on them. You basically just want the cheese melted and bubbly, and the edges of the flatbread to get a little crispy. Took maybe 10 minutes? Ish?
Pulled them out when they looked done. The mozzarella one was all melty and gooey. The pesto one smelled amazing. I let them cool just a tiny bit on the sheet before transferring them to the cutting board.
For the tomato and mozzarella one, I tore up some fresh basil leaves and threw them on top right at the end. Makes it look nicer and adds that fresh flavor. Then I just used a pizza cutter and sliced both flatbreads into strips, maybe some squares. Just easy-to-grab pieces.
And that was it, really. Put them on a platter. People seemed to like them. It wasn’t gourmet cooking, just chucking stuff on bread and baking it, but hey, it worked. Quick, used up leftovers, and tasted pretty good. Definitely doing this again when I need a fast appetizer. Simple stuff is often the best, right?
