Burst Tomato and Spinach Vegan Flatbread Delight

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Burst Tomato and Spinach Vegan Flatbread Delight

New Tico

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    Burst Tomato Flatbread

    Recipe:

    Ingredients
    12 ounces cherry tomatoes
    3 cloves garlic peeled
    2.5 tablespoons oil I used avocado oil
    2 tablespoons balsamic vinegar
    salt & pepper to taste
    3 handfuls spinach
    1 pre-made flatbread see notes
    6 ounces dairy-free Boursin see notes
    2 tablespoons fresh basil chopped, plus more for serving
    red pepper flakes optional
    Instructions
    Preheat the oven to 400 degrees and line a baking dish with parchment paper.
    Add the tomatoes, garlic, 2 tablespoons of oil, vinegar and a pinch of salt & pepper to the baking dish and toss to coat. Place in the oven for 20-25 minutes, or until the tomatoes are burst. Remove from the oven and roughly chop the garlic.
    While the tomatoes are cooking, heat the remaining .5 tablespoon of oil in a skillet over medium heat. Add the spinach and a pinch of salt & pepper to the skillet and cook until wilted. Remove from the heat and set aside.
    Place the flatbread dough on a baking sheet. Spread the Boursin out in an even layer on the dough. Top with the garlic, spinach, basil & tomatoes (reserve the juices from the tomato baking dish for serving). Place in the oven for 8 minutes, or until the cheese is melted and the crust is crispy.
    Remove from the oven and slice. Drizzle with the reserved tomato juices, red pepper flakes and more basil. Serve and enjoy!

    #vegan #veganfood #vegansofig #veganfoodshare #veganlife #vegan_veganfood
Burst Tomato and Spinach Vegan Flatbread Delight
  • Burst Tomato and Spinach Vegan Flatbread Delight
Burst Tomato and Spinach Vegan Flatbread Delight
  • Burst Tomato and Spinach Vegan Flatbread Delight
Burst Tomato and Spinach Vegan Flatbread Delight
  • Burst Tomato and Spinach Vegan Flatbread Delight
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