Marinated Tomato Flatbread with Fontina

Marinated Tomato Flatbread

with Fontina

20 MIN
$11.99 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Here, pita bread is toasted under a layer of melty fontina mixed with oregano and crushed red pepper for a kick of heat, then topped with juicy tomatoes marinated with garlic and tangy vinegar.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    400 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Marinated Tomato Flatbread with Fontina
Title
  • 2 Pocketless Pitas
  • 4 oz Grape Tomatoes
  • 1 clove Garlic
  • 2 oz Fontina Cheese
  • 1 Tbsp Red Wine Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Whole Dried Oregano
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash, dry, and halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the halved tomatoes, vinegar, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Grate the cheese on the large side of a box grater.

2 Toast the pitas & serve your dish

Place the pitas on a sheet pan; drizzle with olive oil and season with salt, pepper, the oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Turn to coat. Evenly top with the grated cheese. Toast in the oven 7 to 9 minutes, or until the cheese is melted and the pitas are lightly browned. Transfer to a cutting board. Evenly top the toasted pitas with the marinated tomatoes (including the liquid). Cut each finished pita into 4 equal-sized pieces. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash, dry, and halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the halved tomatoes, vinegar, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Grate the cheese on the large side of a box grater.

2 Toast the pitas & serve your dish

Place the pitas on a sheet pan; drizzle with olive oil and season with salt, pepper, the oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Turn to coat. Evenly top with the grated cheese. Toast in the oven 7 to 9 minutes, or until the cheese is melted and the pitas are lightly browned. Transfer to a cutting board. Evenly top the toasted pitas with the marinated tomatoes (including the liquid). Cut each finished pita into 4 equal-sized pieces. Enjoy!

Browse Steps
1 of 2