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Thursday, August 4, 2011

Grilled Cheese & Tomato Flatbread

This can be an appetizer or a main dish. It looks fancy so it's great for entertaining and it's pretty easy to make.

1 pkg (8oz) cream cheese, softened (I used low fat and that worked just fine)
2/3 cup grated parmesan cheese, divided
2 TBS minced fresh parsley, divided (I used dried parsley)
1 TBS minced chives
2 garlic cloves, minced
1/2 tsp minced fresh thyme (I used dried thyme)
1/4 tsp salt
1/4 tsp pepper
1 tube (13.8oz) refrigerated pizza crust
3 TBS olive oil
3 medium tomatoes, thinly sliced (I used 2 red tomatoes and one yellow to make it bright.)

1. In a small bowl, beat the cream cheese, 1/3 cup parmesan cheese, 1 TBS parsley, chives, garlic, thyme, salt and pepper until blended in a large bowl.

2. Unroll pizza crust and cut in half. On a lightly floured surface, roll out each portion into a 12x6 inch rectangle. Brush each side with olive oil.

3. Grill uncovered over medium heat for 1-2 minutes or until bottoms are lightly browned. Remove from grill.

4. Spread grilled sides with cheese mixture. Sprinkle remaining parmesan cheese and top with tomatoes. Return to the grill. Cover and cook for 2-3 minutes or until crust is slightly browned and cheese is melted, rotating halfway through cooking to ensure an even crust. Remove from grill and sprinkle with remaining parsley. Let stand for 5 minutes before serving.

*recipe courtesy of Cooking Light Magazine

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