Last of Summer Tomato Flatbread
By Nicole Fetterly, RD
Consider this for your first-day-of-school dinner to celebrate the stressful transition with comforting food while enjoying the end of summer bounty of fresh tomatoes. Look for an assortment of fresh, local and possibly heirloom tomatoes of all colours, shapes and sizes. Serve with a side salad.
4 whole grain flatbreads
Olive oil or pesto sauce
4 oz fresh mozzarella, sliced thinly
½ tsp salt
¼ tsp freshly ground pepper
1 lb fresh, local tomatoes, sliced thickly and seeds removed
½ cup fresh basil, finely chopped
Using either your barbecue on indirect heat or a 350F oven, grill one side of the flatbread for 2 minutes. Flip over and brush the grilled side with olive oil or pesto sauce then layer slices of cheese and sprinkle with salt and pepper. Grill flatbreads, toppings side up, for another 2-4 minutes until cheese is melting. Remove from heat and top with fresh tomatoes and basil and another drizzle of olive oil or sprinkle of salt and pepper as desired.