It’s no secret that I love dining all over the Walt Disney World Resort. I am a foodie, after all. Every time my family ventures to Disney, I attempt to try something different. Sometimes this is difficult for me because I have my favorite places and my favorite eats. In one of our trips earlier this year, we went to the California Grill, not only because the cuisine is fantastic by also because it is one of the best spots to view Wishes fireworks.
We started off our meal with the Oven-Dried Tomato Flatbread. Wow! I was in love. I am a huge fan of fresh buffalo mozzarella. Why? Maybe it is my Italian heritage that draws me to it, maybe it is just because it is so creamy and tasty. I don’t know why but I know that it is absolutely amazing on a pizza, and the Oven-Dried Tomato Flatbread is the perfect combination of buffalo mozzarella, tomatoes and balsamic vinegar.
A couple of weeks ago, I was craving this flatbread and thought I would search around for it online. I happened to stumble upon the video of California Grill’s Chef Brian Piasecki making this yummy flatbread and was thrilled to be make it a home. It is a great snack to make on a lazy Sunday and enjoy while watching football, and it is so super easy especially if you prepare your tomatoes and garlic ahead of time. Now you can make it at home too!
To save time, purchase the flatbreads at your local grocery store rather than making them fresh like Chef did. Mangia Mangia!
Oven-Dried Tomato Flatbread
Oven-Dried Tomatoes
3 large beefsteak tomatoes
Olive oil – to drizzle
Coarse salt and freshly ground black pepper
Roasted Garlic Purée
2 heads garlic, skins removed and cut in half lengthwise
1 tablespoon extra virgin olive oil
Coarse salt and freshly ground black pepper
Flatbreads
2 flatbread crusts
Roasted Garlic Purée
Coarse salt and freshly ground black pepper,
Oven-Dried Tomatoes
2 balls fresh buffalo mozzarella – cut into 6 slices
1/4 cup grated Romano cheese
2 tablespoons aged balsamic vinegar
10 basil leaves
For oven-dried tomatoes:
- Preheat oven to 250°F. Line a baking sheet with parchment paper.
- Slice tomatoes into 1/4-inch-thick slices. Lay tomatoes on prepared baking sheet. Brush with oil and season with salt and pepper.
- Bake 90 minutes to 2 hours, until tomatoes are darker in color and semi-dehydrated.
For roasted garlic purée:
- Increase oven to 350°F.
- Place garlic on a large piece of foil. Drizzle with oil. Wrap foil up and over the garlic cloves.
- Roast 1 hour. Unwrap and set aside until cool enough to handle. Squeeze garlic out of skins into a medium bowl. Use a fork to mash until smooth. Season to taste with salt and pepper.
To assemble flatbreads:
- Increase oven 450°F with a pizza stone in the oven.
- Divide roasted garlic puree between flatbread crusts. Season with salt and pepper to taste
- Divide oven-dried tomatoes between flatbread crusts. Top each flatbread with 6 slices mozzarella and sprinkle with the Romano.
- Place flatbread one at a time on the pizza stone and cook until crust is crisp and cheese is melted and bubbly. Takes about 5 to 7 minutes.
- Drizzle with balsamic vinegar and sprinkle with basil and Enjoy!
Check out this video to watch California Grills’ Chef Brian Piasecki make the flatbreads. Makes you hungry, doesn’t it?
https://www.youtube.com/watch?v=RTmLwVlK4tY#t=13
Visit www.capturing-the-magic.com for a preview of the stunning coffee table book, Capturing the Magic and purchase your copy today.
- Happily Ever After Fireworks Dessert Party - 08/06/2017
- Bon Voyage Adventure Breakfast Review - 07/21/2017
- 2017 Epcot International Food & Wine Festival Marketplaces - 07/12/2017
Recent Comments