Margherita Flatbreads

Margherita Flatbreads


4 teaspoons Dierbergs olive oil
4 small cloves garlic, minced
1 package (12 ounces) Kontos Panini Grilled Flatbreads
4 tablespoons grated parmesan
¾ pound small heirloom or homegrown tomatoes, thinly sliced (about 5)
1 package (16 ounces) sliced fresh mozzarella
Coarse salt and freshly ground black pepper
¼ cup finely chopped fresh basil


In small bowl, combine olive oil and garlic; brush over each flatbread. Sprinkle each with 1 tablespoon of the parmesan.

Cut each mozzarella slice in half; divide evenly among flatbreads. Arrange tomato slices in single layer over tops.

Place flatbreads on oiled grid over medium-high heat; cover and grill until bottom of crust is well browned and crisp, about 2 to 4 minutes.

Season with salt and pepper; sprinkle basil over tops.

Serve warm or at room temperature.

Servings: 4 entrée or 8 appetizers
Serving Size: Per Serving

Per Serving
Calories: 679
Cholesterol: 88 mg
Fat: 34 g
Sodium: 1094 mg
Carbohydrates: 54 g
Protein: 34 g
Fiber: 3 g