Recipes

Crispy Tomato Flatbread with Blue Cheese Crumble

Crispy Tomato Flatbread with Blue Cheese Crumble

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Combine the rich taste of Castello® blue cheese with scallions, walnuts, and ricotta for a mixture that will lend itself to many different hors d’oeuvres and spreads.

Ingredients
Oven roasted tomatoes:
  • 8 Capri (small) tomatoes, cut in half
  • ¼ cup olive oil
  • 1 tablespoon chopped rosemary
  • ½ teaspoon salt
  • Balsamic red onions:
  • 1 red onion, peeled and thinly sliced
  • 2 tablespoons olive oil
  • 6 tablespoons balsamic vinegar
Blue cheese crumble:
  • 1 container (4.4 ounces) Rosenborg-Castello® Crumbled Blue Cheese
  • ½ cup chopped walnut pieces
  • ¼ cup chopped scallions
  • 3 tablespoons chopped parsley
  • 2 tablespoons ricotta cheese
Flat bread:
  • 2 flatbreads
  • 2 tablespoons olive oil
  • 3 tablespoons shredded Parmesan cheese
  • Salt to taste
Directions

Preheat the oven to 400ºF. Brush the tomatoes with olive oil, salt and rosemary. Place in the oven and roast for 12 minutes. Remove and set aside.

Make balsamic onions: Slowly cook the onions in the olive oil over low heat until softened. Add the vinegar and continue cooking for 3 minutes. Remove from heat and set aside.

Make blue cheese topping: Using a fork, combine the blue cheese, walnuts, scallions, parsley and ricotta cheese.

Make the flatbread: Brush the bread with olive oil and season with Parmesan cheese and salt. Toast in the oven for about 10 minutes.  Remove and immediately top with balsamic onions, tomatoes and blue cheese crumble. Cut the flatbread into triangles and serve while warm or room temperature.