Fiery Bruschetta Bites

PREP
20 min
TOTAL TIME
40 min
SERVINGS
8
Flatbread:
1 Package Krusteaz Whole Wheat Flatbread Mix
1 Cup + 2 Tbsp Very warm water (115-125°F)
1/4 Cup Vegetable Oil
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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 Tbsp Balsamic Vinegar
1/4 Cup Fresh Basil, Stems Removed
STEP 1

For Flatbread: Heat oven to 475°F. Lightly grease baking sheets.

STEP 2

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.

STEP 3

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).

STEP 4

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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