2 pieces flatbread (restaurant-style flatbread, naan or pita bread)
1/4 c. melted salted butter, divided
1/2 t. Italian seasoning blend
1/2 c. panko crumbs
1/2 c. Parmesan cheese
1 T. coarsely chopped fresh parsley
1 t. freshly squeezed lemon juice
4 oz. plain goat cheese
1/8 t. black pepper
1/8 t. kosher salt
5 cherry tomatoes, cut into 1/4-inch slices
>> Preheat oven to 375 F.
>> Brush flatbread with melted butter. Sprinkle with Italian seasoning, then cut into 12 2-inch squares.
Cut squares in half diagonally to create triangles.
>> Place in a single layer on a baking sheet and set aside. Combine panko, Parmesan, parsley, lemon juice and remaining melted butter in a small bowl. Toss to combine, and set aside. Using an electric mixer, combine goat cheese, salt and pepper until thoroughly combined.
>> Place a generous dollop of the goat cheese mixture in the middle of each flatbread triangle. Place one tomato slice on top of the goat cheese, lightly pressing down. Sprinkle tarts with panko crumb mixture.
>> Bake for 5 to 8 minutes or until lightly browned at the edges. Serve warm out of the oven, or bake ahead of time and serve later. This appetizer is
equally delicious warm or at room temperature!
Yield: 12 mini tarts
Recipe from Hollyberry Catering
