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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!

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