Monday, July 9, 2012

Mexican Veggie Flatbread

#TomatoLove is finally here!  After lots of planning, Ali and I are so excited to see the fruits of our labor. (Pun intended, sorry!)  More than that, we have recipes to share with you, we have prizes to share with you, and we hope to raise awareness, along with IJM (International Justice Mission), about off-season tomato farming in the US.  We began to mention this last week and will continue to bring attention to their Recipe for Change campaign as we move through the weeks of our Tomato Love Recipe Exchange!  We are so excited about the support that this community provides.  It’s amazing to see so many people come together for a great cause.  And we can’t wait to see what you have to share with us!

This week we are sharing appetizers.  You all know that, if given the choice, I would always choose snacks and appetizers over a whole meal.  So guess where we are starting our #tomatolove?  You got it, appetizers!  And not only do we both have some amazing appetizers to share with you, we also have a 7-quart KitchenAid stand mixer to give away to one of you lucky readers.  And when I say lucky, I mean lucky!

This mixer is a complete dream machine.  I know because I made this very flatbread dough using it.  It truly made making the homemade dough a snap.  I just turned it on and away it went.  The dough hook is about as big as my face and I’ll tell you, it knows how to knead some dough.  I’ve already made a few batches of cookies too, those recipes coming soon!

You guys also know that I love my Mexican food.  I thought about doing a simple tomato-basil-mozzarella flatbread but I woke up Saturday morning with this idea of a Mexican flatbread in my mind.  Avocado spread, fresh veggies, spicy cheese, fresh mozzarella.  And there it was.  And from past experience, I have found that when I dream up recipes, they usually turn out 100% amazing.  This one was no different.  This dough, first of all, is amazing, and definitely my new favorite recipe.  I am sure that the mixer helped with that because it was nearly effortless.  But it had the perfect texture – crispy on the outside, dense and chewy on the inside – exactly what I was going for.  The avocado spread is full of taco seasoning inspired-flavors and the tomatoes, peppers and onions add a perfect fresh crunch and flavor.

PrintPrint Recipe

Mexican Veggie Flatbread Recipe

Yield: 20 pieces

Prep Time: 1 hour 20 minutes

Cook Time: 40 minutes

Total Time: 2 hours

The perfect flatbread dough topped with a taco-seasoned avocado spread, fresh veggies, pepper-jack cheese and fresh mozzarella.


for the flatbread dough:
1 cup warm water, divided, more as needed
1 Tbs. honey
2 (1/4-ounce) packets active dry yeast
3 cups bread flour
1 Tbs. olive oil, plus more for the bowl
1 tsp. coarse kosher salt

for the avocado spread:
1 Hass avocado, pitted
2 Tbs. Greek yogurt
1 Tbs. fresh cilantro
1 clove garlic
Juice of 1 lime
1 Tbs. olive oil
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. smoked paprika
Salt & pepper to taste

for the flatbread toppings:
4 Roma tomatoes, sliced into coins
1/2 green pepper, sliced
2 green onions, sliced
1/2 cup black beans, drained and rinsed
1 jalapeno pepper, diced
2 Tbs. fresh cilantro
3 slices pepper jack cheese, cut into triangles
6 ounces fresh mozzarella cheese, sliced and cut in half


to make the flatbread dough:
Stir the warm water and honey in small bowl. Stir in yeast. Let stand until foamy, 5-10 minutes.

In the bowl of a stand mixer, fitted with a hook attachment, place 1 1/2 cups flour, 1 tablespoon olive oil and salt. Mix on low speed until blended. Add yeast mixture and mix on medium speed until dough begins to come together. Gradually add remaining flour until the flour is fully incorporated and begins to and pull away from sides of bowl. (Note: if the dough becomes too dry, add more water by the tablespoon until it is moist enough.) Turn the mixer on and allow the dough to knead for 5-6 more minutes until smooth. The dough shouldn’t be sticky by the end of this time period.

Brush large bowl with oil and form the dough into ball. Place the dough into the bowl and turn it to coat with oil. Cover with plastic wrap and allow it to sit in a warm place for one hour, or until doubled in size.

Place pizza stone or baking sheet in the oven with a rack positioned near the bottom of the oven. Preheat oven to 500°F. Punch the dough down slightly, place it on a floured surface and roll out into the pizza shape you desire. Lightly brush the dough with olive oil if desired and place in the preheated oven for 5-6 minutes, just until lightly browned.

While the dough is pre-baking, add the avocado, Greek yogurt, jalapeno pepper, cilantro, garlic, lime juice and olive oil into a small food processor. Process until the mixture is smooth. Stir in cumin, chili powder, cayenne, oregano and paprika and season to taste with salt and pepper.

to assemble the flatbread:
Remove from oven and spread the avocado sauce onto the dough in a thin layer. Then add the tomato slices, green peppers, green onion, black beans, jalapeno, cilantro and then top with cheeses.

Bake in the preheated oven for another 12-14 minutes, until cheese is melted and browned and the vegetables are tender.

Dough recipe adapted from Bon Appetit

Now for the KitchenAid 7-quart Stand Mixer Giveaway, valued at$650!  This mixer is KitchenAid’s newest model, their most-powerful mixer and one of you will win one!  I already adore mine, Ali does too, and we know that you will absolutely love it too! Be sure to check out KitchenAid on their website, Facebook, Twitter, and YouTube to learn more!

How To Participate In The “Tomato Love Recipe Exchange” Appetizers Week:
For a chance to win :

    1. Write and post a recipe on your blog featuring tomato APPETIZERS.
    2. Include “”Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by KitchenAid.  Also visit Recipe for Change to learn more about how to support tomato farmers.” in your blog post.
    3. No blog? Just leave your recipe in the comments section.
    4. Add your link to the InLinkz widget below (we have the same widget code, so only add it on one site).
    5. Submit your post before Sunday July 15, 11:59pm CST.
    6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
    7. More detailed info is available here.  There are ways to earn additional entries, make sure to come back to this post and leave a comment for each entry that you complete.

Additional Entries For Everyone!

You can earn up to three additional entries by doing each of the following, but you must leave a comment below saying that you have done so.

    • Twitter: Tweet the following: “Join @gimmesomeoven & @bakeyourday in celebrating tomato farmers/recipes at the #r4c #TomatoLove Recipe Exchange!  –”
    • Instagram: Instagram a photo of your submitted recipe(s) with the following text: “I just shared (your recipe’s name) in the #TomatoLove Recipe Exchange.”
    • Pinterest: Create a pin on your board of the invitation graphic at the top of each week’s announcement post, inviting people to participate.  Use the #TomatoLove hashtag.

This giveaway is now closed.  Congratulations to Anne, who shared Parmesan Tuiles with Heirloom Tomatoes.  Enjoy your mixer, Anne!

Mark your calendars for the upcoming week’s #TomatoLove themes!

Disclaimer: This giveaway is being sponsored by KitchenAid.  I was provided a 7-quart stand mixer to review for this giveaway, as always, my opinions are 100% my own.  This giveaway will be open until Sunday, July 15.  The prize winner will be chosen at random using  The winner will be notified and will have three days to respond before another winner is chosen.    Contest is open to US residents only.  For my full site disclosure, click here.  This post contains affiliate links.


105 Responses to “Mexican Veggie Flatbread”

  1. #
    Ali @ Gimme Some Oven — July 9, 2012 @ 6:28 am

    Looks SO delicious!!!

  2. #
    Ryan @ Spicy Richmond — July 9, 2012 @ 6:35 am

    Mmmmm I want that flatbread for breakfast!

  3. #
    Aggie — July 9, 2012 @ 6:41 am

    Oh how I love tomatoes, appetizers, Mexican, flatbread…all of it! This is great!! You may have inspired me to attempt making flatbread in my mixer, I’m so bad with dough! This looks delicious & I love this event!!

  4. #
    Liz — July 9, 2012 @ 6:50 am

    Oh, yum!!! This flatbread is so gorgeous, Cassie! And it must taste as good as it looks with all the yummy fresh ingredients. And what a magnificent giveaway!!!

  5. #
    Sheila — July 9, 2012 @ 7:44 am

    woo hoo, I better get this bootie scooten if I’m going to enter this one ; )
    you pizza looks awesome, Super YUM!

  6. #
    Vicki Bensinger — July 9, 2012 @ 8:13 am

    Wow what an incredible giveaway. I can only imagine all that I can whip up with this Kitchenaid.

    Your Mexican flatbread sounds amazing. All the ingredients that go into it are fresh and full of flavor. I look forward to trying it!

    This is such a nice way to cause awareness of tomato farmers and in helping the community. I love tomatoes and use them in various ways. I look forward to helping you spread the word.

  7. #
    Cindys Recipes — July 9, 2012 @ 8:39 am

    I added my link for Zesty Tomato Pie and spread the word about IJM and their mission. I mentioned your site and Ali’s and Kitchen Aid and their generous sponsored giveaway too!

  8. #
    Anna — July 9, 2012 @ 8:44 am

    This looks so good – I would take appetizers for a meal any day!

  9. #
    Cindys Recipes — July 9, 2012 @ 8:56 am

    I shared #tomatolove at Pinterest on my board and #tomatolove on SundaySupper board

  10. #
    Ashley - baker by nature — July 9, 2012 @ 8:58 am

    Cassie, I’m seriously drooling over here! And I know that sounds gross, but it’s true ! I’m off to start dreaming up an amazing tomatoe appetizer 😉

  11. #
    Hannah — July 9, 2012 @ 9:37 am

    My favorite tomato appetizer is homemade salsa with fresh tomatoes, canned tomatoes with juice, fresh chillies, jalapenos, onion, garlic, cilantro, salt, sugar, cumin and lime juice. I just add it all to the food processor and keep tasting it until it tastes right. It’s so easy to make there is no reason to buy salsa!

  12. #
    Amanda N — July 9, 2012 @ 9:59 am

    My new favorite appetizer must is using wonton wrappers, so I’ve been trying everything in them! A few weeks ago for a party I concocted this:


    – 3-4 plum tomatoes – remove seeds and dice
    – Fresh Mozzarella – chopped into same size pieces as the tomatoes
    – Balsamic glaze or reduction (I made my own reduction but you can usually buy glaze)
    – 12 wonton wrappers
    – Fresh basil – you can leave these whole or chop them

    How To:

    – Chop the tomatoes, cheese, and basil before placing wontons in the oven and toss together in a bowl. Prepare balsamic reduction if needed.

    – Pre-heat the oven to 375F. While oven is pre-heating grease a muffin pan and place a wonton wrapper in each cup of the muffin pan. Bake the wrappers for five minutes. You want them to crisp and turn slightly golden brown but watch the edges for burning!

    – Take the muffin pan out of the oven and divide the tomato/cheese/basil filling equally among the cups and bake for another 5 minutes. Again, keep an eye on it so the edges of the wonton cups don’t burn.

    – Drizzle or spoon the reduction/glaze over the wontons before serving!

    – If it’s easier, you can also just make a bruschetta and fill the wonton cups with that since it’s basically the same ingredients.

  13. #
    sally @ sally's baking addiction — July 9, 2012 @ 10:23 am

    Cassie this flatbread looks incredible! I was just telling my bf that I want mexican for dinner tonight. You read my mind! 🙂

  14. #
    love2dine — July 9, 2012 @ 11:05 am

    Can’t wait to check out this yummy recipe

  15. #
    claire @ the realistic nutritionist — July 9, 2012 @ 11:43 am

    What a great idea!!!! I love this flatbread!

  16. #
    Averie @ Averie Cooks — July 9, 2012 @ 12:09 pm

    Beautiful mixer, awesome recipe (I love tomatoes) and fun idea using them with the flatbread.

  17. #
    Samantha @ Ferraro Kitchen — July 9, 2012 @ 12:13 pm

    I LOVE your flatbrad!! I also tweeted the #tomatolove 🙂

  18. #
    Samantha @ Ferraro Kitchen — July 9, 2012 @ 12:13 pm

    And pinned it (I made a #tomatolove board haha

  19. #
    Samantha @ Ferraro Kitchen — July 9, 2012 @ 12:14 pm

    And instagramed it!

  20. #
    Julie @ Sugarfoot Eats — July 9, 2012 @ 12:46 pm

    Great giveaway! I tweeted about it!!

  21. #
    Bev @ Bev Cooks — July 9, 2012 @ 12:49 pm

    Gorgeous flatbread!

  22. #
    Paula @ Frosted Fingers — July 9, 2012 @ 3:29 pm

    Wish I liked tomatoes! That looks delicous!

  23. #
    Laura (Tutti Dolci) — July 9, 2012 @ 3:38 pm

    Flatbreads are one of my favorites! Love all those veggies you loaded on. I’d totally turn this into dinner!

  24. #
    Ramona — July 9, 2012 @ 5:08 pm

    Gorgeous pizza!! What a fantastic giveaway too. 🙂

  25. #
    Sylvie @ Gourmande in the Kitchen — July 9, 2012 @ 6:40 pm

    Linked up my marinated tomatoes and tweeted!

  26. #
    Julie @ Table for Two — July 9, 2012 @ 6:46 pm

    this looks so flipping delicious!! i love flatbreads and those fresh tomatoes on top are just divine!! love what you two are doing 🙂

  27. #
    Jennifer | Mother Thyme — July 9, 2012 @ 7:18 pm

    This flatbread looks incredible! I love all the fresh toppings and especially love the avocado spread! Great job!

  28. #
    Baking Serendipity — July 9, 2012 @ 8:31 pm

    I am loving the Mexican inspiration here! This looks fantastic 🙂

  29. #
    Erin @ Dinners, Dishes, and Desserts — July 9, 2012 @ 8:34 pm

    I love this pizza! It looks amazing. What a great giveaway for the week too!

  30. #
    Deborah — July 9, 2012 @ 11:46 pm

    Such a great cause, and such a great pizza!! LOVE my 7-quart KA!!

  31. #
    Christina C. — July 9, 2012 @ 11:49 pm

    What great recipe ideas! I tweeted about them:

  32. #
    Christina C. — July 9, 2012 @ 11:54 pm
  33. #
    Julia {The Roasted Root} — July 10, 2012 @ 2:22 am

    I could easily turn your Mexican flatbread into a full meal…It’d be difficult to stop at “appetizer” with this one!

  34. #
    Katrina @ Warm Vanilla Sugar — July 10, 2012 @ 5:39 am

    That’s one niiiice looking flatbread!

  35. #
    Sara {Home is Where the Cookies Are} — July 10, 2012 @ 7:37 am

    Oh, goodness. I love pizza and Mexican food – you’ve combined the best of the best here! Love it!!

  36. #
    Jennie — July 10, 2012 @ 8:16 am

    Cream cream cheese and Frank’s Hot Sauce and Ranch dressing in mixer. Stir in cheddar and cut up rotisserie chicken. Bake until bubbly!

  37. #
    Cookie and Kate — July 10, 2012 @ 9:57 am

    What a great giveaway for a wonderful cause! I have my mom’s old KitchenAid mixer on loan now and admired all the new mixers at the mall this weekend.

    I just tweeted your giveaway!

  38. #
    Cookie and Kate — July 10, 2012 @ 10:02 am

    I just pinned your graphic using your #tomatolove hashtag, too!

  39. #
    Chung-Ah | Damn Delicious — July 10, 2012 @ 11:34 am

    Oh man, this looks AH-MAZING! Such beautiful colors too. And don’t even get me started on that avocado spread!

  40. #
    Marcia — July 10, 2012 @ 1:00 pm

    I pinned your graphic with #tomatolove and the flatbread to my mexican food board.

  41. #
    Ann — July 10, 2012 @ 1:00 pm

    I am ALL about tomatoes today – I’m actually canning them as we speak! Here’s one of my favorites….

    Quick Bruschetta

    2 cloves garlic
    3 scallions, white and light green part, cut in 1” pieces
    5 medium vine-ripened tomatoes, quartered
    1 teaspoon salt
    2-3 large (or 5 small) basil leaves, cut chiffonade
    1 Tablespoon Extra Virgin Olive oil
    Baguette, cut into slices on the diagonal
    Garlic, peeled and cut in half
    Olive oil for drizzling

    In a food processor, process the garlic cloves until they are minced.
    Add the scallions and process again untl they are minced.
    Add the tomatoes and salt to the food processor. PULSE until it is roughly chopped.
    Pour the tomato mixture into a bowl.
    Stir in the basil and 1 Tablespoon olive oil
    Cover bowl with plastic wrap and let sit in refrigerator 2-3 hours.
    Grill, bake or toast the baguette slices until golden brown.
    When they are finished toasting, take one of the garlic clove. halves and lightly scrape it on the top side of each slice of bread.
    Top with the tomato mixture, divided evenly among the slices.
    Drizzle with olive oil and serve immediately.

    Thanks, Cassie….it’s a terrific giveaway!

  42. #
    Whendi Martin — July 10, 2012 @ 6:48 pm

    My tomato appetizer got it start from the ever popular Bloody Mary – these are very happy little maters that will be the hit of any grown up party.
    Bloody Mary Bites
    1 Pint Cherry Tomatoes – inject each tomato with a small shot of pepper flavored vodka (or regular flavored vodka, but just remember to add pepper to your marinade);
    Mix 5 TBSP of Hot Sauce (your favorite);
    4 TBSP Worccestershire Sauce;
    3 TBSP of Lemon Juice;
    2 TBSP of Celery Salt; marinade the tomatoes overnight. Depending upon the heat you like, you can add or subtract to the marinade mixture and make your bites to suite your Bloody Mary taste.
    Serve these delicious little Bloody Mary Bites on a celery stick or your guests can belly right up to the bowl with their toothpick.

  43. #
    Carrie @ Bakeaholic Mama — July 10, 2012 @ 7:56 pm

    ohhh I love the Mexican flavors on this flatbread!

  44. #
    Lily Sheng — July 10, 2012 @ 9:54 pm

    Mine is a Bruschetta recipe:

    2 garlic heads, whole
    2 Tbsp. olive oil, divided
    1/8 tsp. plus dash salt, divided
    1/8 tsp. plus dash pepper, divided
    2 medium tomatoes, diced
    1/4 cup chopped fresh basil
    1 pkg. (8 oz.) cream cheese
    1-1/4 cups (5 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
    24 slices crusty Italian or French bread, 1/2-inch thick

    1Cut top 1/3 off each garlic head, exposing cloves. Place on foil; drizzle 1 tablespoon olive oil over heads and sprinkle with a dash of salt and pepper. Bake in preheated 350°F oven 1 hour or until tender. Let cool.
    2Meanwhile, combine tomatoes, basil, remaining olive oil, salt and pepper in medium bowl; set aside.
    3Squeeze garlic out of skins. Mix garlic, cream cheese and 1/2 cup Parmesan cheese in a small bowl. Arrange bread slices on baking sheet; spread garlic mixture over one side of each slice; sprinkle with 1/4 cup cheese. Bake in preheated 350°F oven 12 minutes or until golden brown. Top with tomato mixture and remaining cheese.

  45. #
    Lily Sheng — July 10, 2012 @ 9:58 pm
  46. #
    Anne@FromMySweetHeart — July 10, 2012 @ 10:50 pm

    Love this flatbread Cassie…though I must tell you, there’s a place near where I live that makes the best Mexican pizza! So I am all about the flavors going on here on this flatbread! And so great of you and Ali to bring awareness to the IJM. I linked up probably the only tomato recipe I could get away with on my dessert blog! ;- }

  47. #
    Ellen of White Table Style — July 11, 2012 @ 11:27 am
  48. #
    Annamaria @ bakewell junction — July 11, 2012 @ 12:14 pm

    I just tweeted: Join @gimmesomeoven & @bakeyourday in celebrating tomato farmers/recipes at the #r4c #TomatoLove Recipe Exchange! –

  49. #
    Annamaria @ bakewell junction — July 11, 2012 @ 12:24 pm

    I just pinned to the graphic using your #tomatolove hashtag

  50. #
    Lupe — July 11, 2012 @ 8:12 pm

    Mexican Pizzas with jack cheese, chorizo and sundried tomato

    2 ounces sun-dried tomatoes (do not use oil-packed)
    4 tablespoons plus 2 teaspoons olive oil
    2 tablespoons balsamic vinegar

    3/4 pound pork chorizo, casings removed

    1 garlic clove, minced
    4 9-inch flour tortillas
    1 1/2 cups grated Monterey Jack cheese
    4 teaspoons pine nuts, toasted
    2 teaspoons dried oregano

    1 poblano chili,* sliced into 12 rings

    *A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

    Place tomatoes in medium bowl. Add enough boiling water to cover; steep until soft, about 15 minutes. Drain tomatoes. Slice tomatoes into matchstick-size strips and place in small bowl. Add 2 tablespoons oil and vinegar; toss to coat. Season to taste with salt and pepper. (Tomatoes can be prepared 1 day ahead. Cover and let stand at room temperature.)

    Line baking pan with paper towels. Cook chorizo in large nonstick skillet over medium heat until brown, crumbling with back of fork, about 10 minutes. Using slotted spoon, transfer chorizo to prepared baking pan to drain.

    Preheat oven to 350°F. Lightly oil baking sheet. Drain tomatoes, reserving vinaigrette. Sprinkle garlic over 2 tortillas. Sprinkle 1/4 of cheese, 1/4 of chorizo, 1/4 of sun-dried tomatoes, 1 teaspoon pine nuts and 1 teaspoon oregano atop each. Place remaining 2 tortillas atop pizzas. Heat 1 tablespoon plus 1 teaspoon oil in large skillet over medium heat. Place 1 pizza in skillet and cook until golden brown on bottom, about 4 minutes. Turn pizza, bottom side up, onto prepared baking sheet. Repeat with remaining oil and pizza.

    Sprinkle remaining cheese, chorizo and sun-dried tomatoes equally atop pizzas. Place 6 poblano chili rings atop each pizza. Brush reserved vinaigrette over chili rings. Sprinkle remaining 2 teaspoons pine nuts over pizzas. Bake pizzas until bottoms are brown and cheese melts, about 10 minutes. Transfer pizzas to cutting board. Cut each pizza into 12 wedges and serve.

  51. #
    Lupe — July 11, 2012 @ 8:28 pm
  52. #
    Lupe — July 11, 2012 @ 8:44 pm
  53. #
    Barbie — July 12, 2012 @ 10:34 am

    I’m happy with a bowl of cheery tomatoes or a tomato right off the vine and a sprinkle of salt. Yummy! My favorite tomato appetizer is without question a heirloom tomato, basil and mozzarella salad with a sprinkle of sea salt and balsamic vinegar with some yummy crusty bread on the side. Forget the main course, just give me this salad and bread and I will be one happy women.

  54. #
    Ashley S. — July 12, 2012 @ 10:34 am

    Fesh and simple tomato baguette

    1 baguette, halved lengthwise (6″)
    1 garlic clove, cut in half
    2 T. extra-virgin olive oil (Basil infused if you have it)
    1 large ripe tomato
    2 T. parmesan Cheese, grated
    1 T. fresh basil

    1. Heat oven to 500˚ to toast bread until golden brown, around 5 minutes. Rub cut garlic (one per side) over the bread and drizzle with olive oil.

    2. Use a box grater and grate tomato into a large bowl, discarding skin. Spoon tomato over the toast and sprinkle with cheese and basil.

  55. #
    Elina S — July 12, 2012 @ 10:36 am

    Stuffed Tomatoes

    2 vine-ripened tomatoes
    1/2 cup bread crumbs
    1 clove garlic, minced
    1/4 cup finely chopped fresh basil leaves
    Freshly ground black pepper
    1/2 cup grated Parmesan
    1/4 cup olive oil
    Preheat oven to 400 degrees F.

    Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

  56. #
    Kim H. — July 12, 2012 @ 10:41 am

    This is one of my fave go to tomato type app recipe

    Bacon Tomato Cups

    8 slices bacon, crisply cooked

    1 medium tomato

    1/2 small onion

    3 ounces shredded Swiss cheese

    1/2 cup mayonnaise

    1 teaspoon basil

    1 – 10 ounce can refrigerated flaky biscuits (the kind that have the layers to separate)

    Preheat oven 375° F. Chop bacon, tomato, and onion. Mix all ingredients into 2 quart batter bowl. Separate each biscuit into 3 thinner biscuits. Spritz muffin pans and lay each biscuit over a cup and shape using miniature-tart shaper. Fill cups with bacon mixture.

    Bake 10-12 minutes until golden.
    Thanks for the opportunity to win the mixer! I desperately need one as mine as blown it’s motor recently!! 🙂

  57. #
    evelyn w — July 12, 2012 @ 10:47 am

    cant wait to try this new recipe! i love tomatoes

  58. #
    donna giblin — July 12, 2012 @ 10:52 am

    This is no appetizer, it will tonight’s dinner as I have everything in the house already! My favorite tomato recipe is
    Tomato-cheese tart
    1 refrigerated pie crust
    1 1/2 cups shredded mozzarella cheese
    5 roma tomatoes
    1 cup loosely packed fresh basil
    4 cloves garlic
    1/2 cup mayo
    1/4 cup grated Parmesan cheese
    1/8 ts. pepper

    place crust in 9″ dish, line with dbl thickness of foil and bake at 450 for 8 min. Remove foil and bake 4 min. more until set and dry. Reduce oven to 375. Sprinkle crust with 1/2 cup mozzarella cheese and let slightly cool. Cut tomatoes into wedges and let drain. Arrange wedges on top of cheese. In food processor bowl combine basil and garlic and process until coarsely chopped. Sprinkle over tomatoes. In medium mixing bowl add remaining mozzarella cheese, mayo, parm and pepper. Spread evenly over basil mixture and bake for 35-40 minutes. DELICIOUS!!!

  59. #
    Sara Pratt — July 12, 2012 @ 11:11 am

    My favorite tomato appetizer is roasted cherry tomatoes! It was inspired by Heidi of 101 cookbooks. It’s really simple.

    Cut cherry tomatoes in half. Mix with some olive oil, salt and sugar. Spread out on a baking sheet and roast for 20 to 30 min at 400 F. Enjoy as a spread for good bread!

  60. #
    Patty M — July 12, 2012 @ 11:12 am

    I love making salsa. But I had the best appetizer my sister made. It was a cherry tomato hollowed out and add crumbled bacon, mixed into some mayo . Yum a little blt.

  61. #
    Sara Pratt — July 12, 2012 @ 11:12 am

    I tweeted it too!

  62. #
    Sara Pratt — July 12, 2012 @ 11:13 am

    I pinned it too!

  63. #
    Liz — July 12, 2012 @ 11:29 am

    I’m a bit of a traditionalist with tomatoes usually, but for a special summer gathering, I will take a thin french loaf, slice and grill it into little toasts, put a slice of Roma tomato, Basil leaf (purple if you have it) a thin slice of melting cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned, then top with some flaked tuna in a wasabi dressing with capers and fine dices of onion and celery. These can be made bigger, but tiny appetizers look so cute once you get over all the work 🙂

    Just for me simple yummys, are wrap the tomato and basil leaf in the slice of mozzarella eat while assembling or put tooth pic in to hold them together

  64. #
    Monica — July 12, 2012 @ 11:29 am

    I have tweeted!!!

  65. #
    Liz — July 12, 2012 @ 11:38 am
  66. #
    Laura — July 12, 2012 @ 11:43 am

    My favorite tomato appetizer is salsa, adapted from the following:

    Mexican Salsa

    8 roma tomatoes
    1 medium onion
    10 serrano peppers
    4 cloves garlic
    1 Tbs. salt
    1 bunch fresh cilantro

    1. Preheat oven to 375F.
    2. Halve the onion and tomatoes and place them cut-side down on a cookie sheet along with peppers and garlic cloves. Roast until the onions are becoming translucent (the tomatoes and peppers should be turning black).
    3. Remove cookie sheet and place peppers in a plastic bag to sweat. This will loosen up the skins so that they are easy to remove. While this is taking place, remove skins of tomatoes (caution: hot!). After a few minutes, remove peppers from bag and peel off loose skin. It’s fine if you don’t get it all.
    4. Place all ingredients in a blender or food processor and puree. You may have to do this in multiple batches.
    5. Transfer to a bowl, stir, and serve.

  67. #
    Laura — July 12, 2012 @ 11:43 am

    I also pinned the announcement on Pinterest!

  68. #
    Gwyn M — July 12, 2012 @ 12:01 pm

    My Favorite Tomato Recipe:

    Simple Caprese Salad:
    1 tomato, sliced into rounds
    1 ball fresh mozzarella, sliced into rounds
    Basil for garnish
    Olive Oil
    Salt & Pepper

    On a plate, layer 1 slice of tomato, 1 slice of Mozzarella, and 1 leaf of basil; repeat until you have used all of your ingredients. Drizzle good quality Olive Oil on top and sprinkle salt and fresh cracked black pepper.


  69. #
    Gwyn M — July 12, 2012 @ 12:01 pm

    I pinned the announcement on Pinterest 🙂

  70. #
    Elle — July 12, 2012 @ 12:15 pm

    Nothing beats Bruschetta and stewed tomatoes!

    Finely chop 1 onion, and sweat with olive oil on medium low heat.
    Add 3-4 cloves minced garlic, cook 3-4 min.
    Add 8-10 roma tomatoes (seeded and chopped), cook for about 20 min.
    Add herbs and spices! I generally go with what’s looking nice in the herb garden that day, but basil, rosemary, oregano, and parsley are good bets.

    Serve warm with toasted italian bread. (even better, whip up a good bread in your fancy new stand mixer!)

  71. #
    Amber F. — July 12, 2012 @ 12:20 pm

    wow, what a great giveaway! Just found your site through I am Baker, and can’t wait to check it out. Tomatoes are one of my favorite things. When I was a poor college student, I’d buy one from the market for lunch and eat it like an apple, with S&P.
    My friend makes this amazing app, which I don’t know the recipe for, but is loosely:
    Cherry tomatoes, halved & seeded
    filled with
    Orzo salad, made of orzo, pesto, and maybe feta?
    They look adorable for a party, and though they are super time consuming, we were all impressed at how tasty they were and cute.

    And I love tomatoes in their purest form, but I also love roasted tomato soup, and the Moosewood recipe for tomato soup w/ sesame seeds. YUM! Thanks to all the other posters for their “real” recipes – I’m going to be trying some of them.

  72. #
    Mary Caitlin Wight — July 12, 2012 @ 12:26 pm

    A super easy and yummy tomato appetizer is baguette, tomato, basil, mozzarella cheese & balsamic vinegar. I use tomatoes and basil from my garden. I reduce the balsamic vinegar on the stove so it is thicker. Occasionally I will add roasted red peppers.

    Slice the cheese, tomatoes & baguette.

    Lay the baguette on the plate. Top with tomato, basil, cheese & roasted red pepper. Drizzle balsamic reduction on top. Always a hit at parties!

  73. #
    Geni — July 12, 2012 @ 2:44 pm

    Heirloom Tomato Tart
    Taken directly from Chez Cherie Cooking School in La Canada CA
    Pie Dough for a 9″ tart
    2 t. Dijon mustard
    1 c. grated Gruyere cheese
    2-3 heirloom tomatoes, sliced (I used 5 small ones)
    sprinkle of sea salt, pepper and dried thyme, or Provencal salt

    Preheat oven to 400 degrees. Roll the pie dough out large enough to fit the tart pan (or pie pan if that’s what you have), and carefully place the dough in the pan, pushing finger tips against the dough to fit into pan properly. Gently, poke the dough all over the bottom and sides with the tines of a fork, gently please…don’t take out your aggressions on this lovely tart dough. Cut out a circle of parchment paper to fit the tart bottom and place pie weights, raw beans or raw rice inside (to weigh the pastry down). Place the tart pan in the oven and bake 12 minutes. Carefully remove the parchment and weights and return the tart pan to the oven for 8 minutes.

    Remove from the oven and spread the mustard over the cooked crust. Scatter the grated cheese over the pastry, and arrange the tomato slices on top. Season with salt, pepper and dried thyme or Provencal salt, and return to the oven for 15 minutes, until tomatoes are “relaxed” and tart smells fabulous. Slice in wedges to serve. It’s totally irresistible warm.

  74. #
    Meryl — July 12, 2012 @ 4:38 pm



    4 large tomatoes or 7 Plum Tomatoes
    1 tsp sugar
    1/2 tsp dried basil
    1/4 tsp salt
    Black pepper to taste
    1 cup fine dry breadcrumbs
    2 tbs melted butter
    1/4 cup crumbled blue cheese


    1. Cut stems off tomatoes and cut each tomato in half. Put on broiler rack.
    2. Combine sugar, basil, salt and pepper and sprinkle a little mixture on each tomato slice.
    3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Add to
    tomato slices and slip under broiler until crumbs are browned, about 1 minute. Serve immediately.

  75. #
    Louis — July 12, 2012 @ 4:41 pm


    6 Roma tomatoes, sliced in 1/2 lengthwise
    2 tbsp olive oil, divided (I used 2 Tbsp for mixing, and 2 tsp for drizzling)
    2 cloves garlic, minced (I crushed, then chopped)
    1/4 tsp kosher salt (I used 1/8 tsp fine salt)
    1/4 tsp freshly ground black pepper
    1/2 cup plain bread crumbs (I used whole wheat panko)
    1/2 cup finely crumbled Gorgonzola or grated Parmesan cheese (or 1/4 cup of each, mixed together) (I used about 5 Tbsp Parmigiano Reggiano and 3 Tbsp blue cheese)
    1 tbsp chopped fresh flat-leaf parsley


    Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.

    In a large bowl, mix together 1 tablespoon of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated.

    Marinate the tomatoes for 10 minutes.

    In a small bowl mix together the bread crumbs and Gorgonzola cheese.

    Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown. (I baked about 23 minutes, until tops browned).

    Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

    From Giada De Laurentiis

  76. #
    Lauren Elizabeth — July 12, 2012 @ 10:40 pm

    It’s summer – so I have been obsessed with tomatoes! I whip this up as a quick lunch in the summertime. The ingredients are variable! Use portions you think you’ll like! I never measure-just a handful of this and that

    Broiled Arugula & Tomato Wrap with Balsamic Glaze:

    Thinly sliced tomatoes
    Baby arugula
    Fresh mozzarella cheese
    Deli meat of your choice! I’ve done everything from turkey breast to pepperoni.
    Large tortillas
    Balsamic Glaze (you can buy this at the supermarket of make it yourself using a few cups of balsamic vinegar, brought to a boil. Then lower heat to simmer until thickened. This can be stored for weeks in the fridge and tastes good on everything-I am obsessed!)

    Layer the cheese, deli meat, and tomatoes onto the tortillas, placed on a non-stick baking sheet. Broil for 5 minutes or until cheese begins to darken. Add arugula and drizzle with balsamic glaze. Add salt and pepper to taste. Roll up and enjoy!

  77. #
    Shannon — July 13, 2012 @ 8:35 am

    I totally agree with what you said about dreaming up a recipe, trying it out, and most of the time it is awesome! I like the idea of this flatbread and I can just taste that crunchy yet soft crust. Great toppings, and following your dreams is even better.

  78. #
    Anna @ Crunchy Creamy Sweet — July 13, 2012 @ 2:11 pm

    Gosh, this pizza looks amazing, Cassie! I linked up my bruschetta. Thank you so much for hosting this and for the opportunity to join in!

  79. #
    Melissa J. — July 13, 2012 @ 6:32 pm

    I like tomatoes soaked in balsamic vinegar. I can cut them up and put in salads. chopped small, can be put on bruchetta with a bit of basil. Just yum

  80. #
    Lacey - Small Town Cookie — July 14, 2012 @ 12:51 pm

    I just tweeted about the giveaway. Thank you for the opportunity to win that beautiful mixer.

  81. #
    Lacey - Small Town Cookie — July 14, 2012 @ 12:58 pm

    I uploaded a photo of my recipe with the required text on instagram.

  82. #
    Lori — July 14, 2012 @ 1:20 pm

    I just tweeted the invite for the recipe exchange. @Lori_Rice

  83. #
    Lori — July 14, 2012 @ 1:23 pm

    I just tagged my photo on Instagram with the #TomatoLove text. @Lori_Rice Excited to have all these new tomato recipes, and support the cause. Looking forward to the weeks ahead for more!

  84. #
    Erin @ Texanerin Baking — July 14, 2012 @ 5:18 pm

    I made my post, linked it, and tweeted. 🙂

  85. #
    Erin @ Texanerin Baking — July 14, 2012 @ 5:30 pm

    And now I’ve done Instagram too.

    And I’ve had to wait all this time to leave a comment on your flatbread and it was driving me crazy! It looks wonderful. I don’t know if I’ve ever had flatbread before but it looks lovely. Like pizza. And anything similar to pizza is perfection.

  86. #
    Diana — July 14, 2012 @ 11:12 pm

    yum, it looks awesome, and the avocado spread sounds great!!
    Have a great weekend!! 😀

  87. #
    Lauren Elizabeth — July 14, 2012 @ 11:16 pm

    Tweeted the recipe exchange! @undrwatrlauren

  88. #
    Mercedes — July 15, 2012 @ 10:43 am

    I linked up a recipe and your flatbread looks amazing Cassie! I could not be more excited about this giveaway! 😉

  89. #
    Mercedes — July 15, 2012 @ 10:45 am

    I tweeted the recipe exchange and giveaway!

  90. #
    Mercedes — July 15, 2012 @ 10:49 am

    I created a pin with the invitation graphic to participate in the recipe exchange on PInterest!

  91. #
    Mercedes — July 15, 2012 @ 10:55 am

    I just shared a photo of my recipe on Instagram! Thanks!

  92. #
    Megan {Country Cleaver} — July 15, 2012 @ 11:39 am

    I just tweeted my recipe for #tomatoLove!! Thanks girls!!

  93. #
    Megan {Country Cleaver} — July 15, 2012 @ 11:41 am

    I just instagrammed my beauty!! XOXO!

  94. #
    Bobbie {the vegan crew} — July 15, 2012 @ 5:30 pm

    AMAZING giveaway! I know it’s not much of a “recipe,” but grilled tomatoes make for an amazing summertime appetizer (or snack, side, entree–whatever)! Simply quarter ripe tomatoes, stick them on a grill for a few minutes and then flip, grilling for a few more on the other side. To change it up a little bit, you can marinate them in a bit of olive oil, garlic, oregano and a myriad of other spices/herbs before adding them to the grill. Delish 🙂

  95. #
    Bobbie {the vegan crew} — July 15, 2012 @ 5:33 pm
  96. #
    Bobbie {the vegan crew} — July 15, 2012 @ 5:35 pm

    And I pinned the Tomato Love graphic as well.

  97. #
    Sarah K. @ The Pajama Chef — July 15, 2012 @ 6:31 pm

    i just posted my recipe! better at the end then never, right? your flatbread looks awesome!

  98. #
    Sarah K. @ The Pajama Chef — July 15, 2012 @ 6:33 pm

    i tweeted too. @thepajamachef

  99. #
    Sarah K. @ The Pajama Chef — July 15, 2012 @ 6:39 pm

    instagrammed @sar3096

  100. #
    sharona — July 15, 2012 @ 7:55 pm

    tomato, fresh mozzarella, basil, olive oil, salt, pepper– yum!


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