Fiery Bruschetta Bites
1 package Krusteaz Whole Wheat Flatbread Mix
1 cup + 2 tablespoons very warm water (115-125°F)
1/4 cup vegetable oil
Tomato Bruschetta Topping:
6 Roma (plum) tomatoes, chopped
1/2 cup chopped, oil-packed sun-dried tomatoes, drained
3 cloves minced garlic or 1 tablespoon garlic paste
1 cup fresh mozzarella cheese, diced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon cayenne pepper
1 cup ricotta cheese, optional
- // For Flatbread: Heat oven to 475°F. Lightly grease baking sheets.
- // In medium size bowl stir together Krusteaz Whole Wheat Flatbread Mix and yeast (enclosed). Add warm water and oil, stirring until dough forms a ball. To activate yeast, cover dough and let rest 10-20 minutes, or until oven is hot.
- // Shape dough by dividing into 24 rounded tablespoon portions. With floured hands, pat out dough 1/8 -1/4-inch thick, forming desired shape on prepared pan(s). Bake 7-9 minutes or until edges are golden brown. Brush lightly with olive oil (optional).
- // For Tomato Bruschetta Topping: In medium bowl, blend tomatoes, sun-dried tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and cayenne pepper. Refrigerate for 30 minutes. Place appetizer-size flatbreads on baking sheet. Spoon 1 tablespoon of tomato bruschetta topping onto each mini flatbread; top with 1 teaspoon ricotta cheese if desired. Broil 5 minutes, or until cheese melts.
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