Marinated Tomato Flatbread with Fontina

Marinated Tomato Flatbread

with Fontina

20 MIN
$11.99 2 Servings
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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.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    400 Cals (est.)
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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!

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