3 hours ago
Friday, June 24, 2011
It's Friday. Time for antipasto, crostini and snacks on the patio.
I like to make pizzas with packaged Naan bread. They crisp up beautifully in the oven and you can top them with just about anything.
Tonight's combination is avocado and roasted cherry tomatoes. It may sound odd, but it's really delicious. You don't cook the avocado, but put it on the bread at the end. Make some roasted cherry tomato jam and open some wine.
Roasted cherry tomatoes: (can be made a day ahead)
basket of cherry tomatoes
1 tbsp. balsamic vinegar
Line a baking sheet w/ foil and toss the cherry tomatoes w/ olive oil and kosher salt.
Roast in a 400F oven for about 20 minutes, until tomatoes are blistering.
While still warm, splash with a tablespoon of balsamic vinegar and let cool.
When they are cool enough to handle, the skins will slip right off. Set aside.
For the pizzas you will need:
1 package of Naan Indian flatbreads (2 pcs. to a package)
1/2 cup mozzarella cheese
roasted cherry tomatoes
kosher or sea salt
4 basil leaves, rolled and cut into chiffonade
Lay out the Naan bread on a baking sheet and sprinkle with some fresh mozzarella cheese. Toast in the oven for about 5-7 minutes (375F) until cheese is melted and bread is crisping up.
Slice the avocado and place thin slices over the melted cheese & season with sea salt. Plop some of your cherry tomato jam on top and garnish with basil chiffonade.
Cut into pieces and enjoy!