Tomato Flatbread
Crunchy Tomato Flatbread is a delightful idea, perfect to serve at an aperitif or as part of a buffet. This dish is prepared with just a few simple, wholesome ingredients that are both flavourful and authentic.
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
Easy
Ingredients
-
250
g
bread
(3-4 days old)
-
250
g
Mutti Polpa - Finely Chopped Tomatoes
-
30
g
grated plant-based cheese
-
t.t.
fresh basil leaves
-
t.t.
dried oregano
-
30
g
extra virgin olive oil
-
t.t.
salt
-
t.t.
pepper
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Tomato Flatbread: Method
- In a large bowl combine Mutti Polpa - Finely Chopped Tomatoes and all the other ingredients.
- Now work the mixture with your hands until you obtain a smooth, even consistency.
- Line a 30x40 cm baking tray with baking paper and lightly oil the base.
- Transfer the mixture into the tray and press it out with your fingertips until it evenly covers the whole surface.
- Drizzle the top with a little extra virgin olive oil and bake in a preheated oven at 200° C for 25 minutes, or until the flatbread is golden.
- Once ready, cut the flatbread into squares and serve while still warm.
