2 - flatbreads/naan
1/2 pint - grape tomatoes
4 oz - fresh mozzarella cheese
1. Preheat oven to 375ºF. Slice cheese into 1/4" thick pieces. Rinse tomatoes and cut in half length-wise.
2. Spread 1 Tbsp of Pastamore Basil Parmesan Dipping Oil onto a flatbread. Top with half of the cheese then half of the tomatoes. Repeat the process for the second flatbread.
3. Place onto foil or a baking pan and put in the oven and cook for 12-15 minutes or until desired doneness has been reached. Drizzle 3/4 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar on top of each flatbread. Cut as desired and serve.
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