Caprese Pita Flatbread with Roasted Garlic Feta
Ingredients:
For the Roasted Garlic Feta:
1 head garlic
1 tsp olive oil
1/2 cup feta cheese, crumbled
2 tbsp Greek yogurt or sour cream (for creamier texture)
Salt & pepper to taste
For the Flatbread:
2 pita breads (or naan flatbreads)
1 cup cherry tomatoes, halved
1 ball fresh mozzarella, sliced (or use bocconcini or mozzarella pearls)
Fresh basil leaves
Balsamic glaze (for drizzling)
Olive oil
Salt & pepper
Instructions:
1. Roast the Garlic:
Preheat oven to 400°F (200°C).
Cut the top off a garlic head, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden.
Let cool slightly, then squeeze out the cloves.
2. Make the Roasted Garlic Feta Spread:
In a bowl, combine the roasted garlic cloves, crumbled feta, and Greek yogurt. Mash together until smooth and creamy. Season with salt and pepper to taste. (Optional: blend for ultra-smooth texture.)
3. Assemble the Flatbread:
Preheat oven to 375°F (190°C).
Brush pita breads lightly with olive oil.
Spread a generous layer of the roasted garlic feta over each pita.
Top with mozzarella slices and halved cherry tomatoes.
Bake for 8–10 minutes until the cheese is jut melted and pita is slightly crisp.
4. Finish and Serve:
Remove from oven and top with fresh basil leaves.
Drizzle with balsamic glaze.
Slice and serve warm.
Optional Add-ons:
Sliced avocado
Prosciutto
Arugula
Cracked red pepper flakes