Best 7 Tomato Basil And Parmesan Flatbread Topping Recipes

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Indulge in a culinary journey with our delectable Tomato, Basil, and Parmesan Flatbread that promises an explosion of flavors. This delightful flatbread is a perfect appetizer, snack, or light meal, featuring a crispy crust topped with a vibrant medley of juicy tomatoes, aromatic basil, and savory Parmesan cheese. The tangy tomato sauce, prepared with fresh tomatoes and herbs, serves as a flavorful base for this delightful dish. Alongside the main recipe, we also offer variations to suit your preferences, including a vegetarian option with roasted vegetables and a spicy version featuring jalapeños for a kick of heat. Get ready to tantalize your taste buds with our versatile Tomato, Basil, and Parmesan Flatbread, a true crowd-pleaser that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BASIL PARMESAN BREAD



Basil Parmesan Bread image

The combination of basil, Parmesan cheese and sun-dried tomatoes gives this hearty bread a flavor that will take you right to Tuscany! -Sherry Hulsman, Elkton, Florida

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
3 tablespoons sugar
3 tablespoons olive oil
2 teaspoons salt
5 to 6 cups bread flour
1 cup shredded Parmesan cheese
1/4 cup chopped oil-packed sun-dried tomatoes
3 teaspoons dried basil
1 teaspoon hot pepper sauce

Steps:

  • In a large bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and 4 cups flour. Beat on medium speed until smooth. Stir in cheese, tomatoes, basil, pepper sauce and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Divide in half and shape into loaves. Place in two greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 94 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 195mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

FRESH TOMATO FLATBREAD



Fresh Tomato Flatbread image

Looking for an easy appetizer or side? All you need are a can of ­refrigerated crescent rolls, fresh tomatoes, a sprinkle of cheese, olive oil and savory seasonings.

Provided by Taste of Home

Time 25m

Yield 12 servings.

Number Of Ingredients 9

2 plum tomatoes
1 tube (8 ounces) refrigerated crescent rolls
1 small onion, thinly sliced
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese

Steps:

  • Thinly slice the tomatoes; place on paper towels to drain. Unroll crescent dough; place on an ungreased baking sheet. Roll into a 14x10-in. rectangle; seal seams and perforations., Arrange tomatoes and onion over crust. In a small bowl, combine the oil, Italian seasoning, garlic, salt and pepper; brush over top. Sprinkle with cheese., Bake at 375° for 10-14 minutes or until lightly browned. Cut into squares.

Nutrition Facts : Calories 101 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

TOMATO, BASIL, AND PARMESAN FLATBREAD TOPPING



Tomato, Basil, and Parmesan Flatbread Topping image

Make and share this Tomato, Basil, and Parmesan Flatbread Topping recipe from Food.com.

Provided by DailyInspiration

Categories     Breads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 yellow tomatoes, cut in half and thinly sliced crosswise (about 8 oz)
3 cups plum tomatoes, thinly sliced (about 8 oz)
1/2 cup fresh basil, minced
4 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
4 garlic cloves, minced
1 cup fresh parmesan cheese, grated

Steps:

  • Preheat oven to 475 degrees.
  • Divide tomatoes evenly among 4 flatbread dough ovals. Bake at 475 degrees for 13 minutes. Combine basil and next 4 ingredients (basil through garlic) in a small bowl; spread evenly over tomatoes. Sprinkle evenly with cheese. Bake at 475 degrees for 2 minutes or until cheese is melted.

Nutrition Facts : Calories 193.6, Fat 12.2, SaturatedFat 5, Cholesterol 22, Sodium 559.5, Carbohydrate 10.6, Fiber 2.5, Sugar 3.8, Protein 12.2

ALMOST-FAMOUS TOMATO, BASIL AND MOZZARELLA FLATBREAD SANDWICHES



Almost-Famous Tomato, Basil and Mozzarella Flatbread Sandwiches image

In 1994, two American brothers stopped by a café in Paris named Così and, like countless others, became obsessed with its salty, chewy flatbread. They begged the owner to teach them his secrets, but he did them one better: He helped them set up shop in New York in 1996. The T.B.M. (short for tomato, basil and mozzarella) on the original menu was an instant hit, and it's still the top-selling sandwich at the chain's 137 stores. Chefs in Food Network Kitchens ate more than a few of them so they could re-create the recipe.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h40m

Yield 8 sandwiches

Number Of Ingredients 15

1 1/4-ounce packet active dry yeast
Pinch of sugar
3 cups bread flour, plus more for dusting
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for brushing
3 tablespoons balsamic vinegar
3 teaspoons Dijon mustard
1/4 teaspoon dried basil
Pinch of sugar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 medium tomatoes, sliced (about 1 1/4 pounds)
1 1/2 pounds fresh mozzarella, sliced
16 to 20 fresh basil leaves
Kosher salt and freshly ground pepper

Steps:

  • Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour.
  • Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour.
  • Brush 2 baking sheets with olive oil. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours.
  • Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes.
  • Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat with the remaining dough.
  • Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the olive oil.
  • Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Top the bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper and cover with the bread tops. Cut into pieces.

BECKY'S BAKED TOMATOES WITH BASIL AND PARMESAN



Becky's Baked Tomatoes With Basil and Parmesan image

Make and share this Becky's Baked Tomatoes With Basil and Parmesan recipe from Food.com.

Provided by Kimke

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs tomatoes, cut in half (about 3 large vine-ripened tomatoes)
1/4 cup minced fresh herb (basil, parsley, marjoram)
1/2 cup grated dry breadcrumbs
1/2 cup shredded parmesan cheese or 1/2 cup asiago cheese
2 -4 garlic cloves, finely minced
1 pinch salt
1 pinch fresh ground black pepper
3 tablespoons extra virgin olive oil

Steps:

  • Preheat the oven to 350°F.
  • Put the tomatoes in a nonstick baking dish, cut sides up.
  • Combine the herbs, bread crumbs, cheese, garlic, salt, pepper, and oil in a small bowl.
  • Sprinkle each tomato with an equal portion of the mixture.
  • Bake for 30 minutes or until crusty.
  • Tomatoes will be soft yet hold their shape.

Nutrition Facts : Calories 153.1, Fat 9.8, SaturatedFat 2.5, Cholesterol 7.3, Sodium 225.1, Carbohydrate 11.6, Fiber 1.8, Sugar 3.6, Protein 5.5

TOMATO & BASIL SAUCE



Tomato & basil sauce image

Save time and money with this simple and tasty sauce, great with pasta, meat or fish

Provided by Good Food team

Categories     Lunch, Main course, Pasta

Time 15m

Yield Makes 350ml

Number Of Ingredients 14

1 tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes
1 tsp vegetable stock powder or ½ crumbled stock cube
1 tbsp tomato purée
1 tsp sugar
few basil leaves
1 tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes
1 tsp vegetable stock powder or ½ crumbled stock cube
1 tbsp tomato purée
1 tsp sugar
few basil leaves

Steps:

  • Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
  • Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
  • To finish, tear a few basil leaves, then stir into the sauce.
  • Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
  • Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
  • To finish, tear a few basil leaves, then stir into the sauce.

Nutrition Facts : Calories 52 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

PASTA WITH FRESH TOMATO, BASIL AND PARMESAN



Pasta with Fresh Tomato, Basil and Parmesan image

Pasta gets a simple dressing of chopped tomatoes, basil, olive oil and garlic in this easy, delicious pasta dish. Sprinkle with Parmesan and enjoy!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings, 1 cup each

Number Of Ingredients 7

1/2 lb. linguine, uncooked
3 tomatoes, chopped
1/3 cup thinly sliced fresh basil
1 Tbsp. olive oil
1 clove garlic, minced
1/4 tsp. pepper
3/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, combine all remaining ingredients except cheese.
  • Drain pasta; place in large bowl. Add tomato mixture and cheese; mix lightly.

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g

Tips:

  • Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your flatbread. Look for tomatoes that are deep red and juicy, with no blemishes.
  • Use fresh basil: Fresh basil has a much more intense flavor than dried basil, so it's worth using it whenever possible. If you don't have fresh basil on hand, you can substitute 1 teaspoon of dried basil for every 1/4 cup of fresh basil.
  • Don't skimp on the Parmesan cheese: Parmesan cheese adds a salty, nutty flavor to the flatbread that complements the tomatoes and basil perfectly. Use a good quality Parmesan cheese that has been freshly grated.
  • Bake the flatbread at a high temperature: This will help to create a crispy crust and prevent the flatbread from becoming soggy.
  • Serve the flatbread warm: Flatbread is best enjoyed warm from the oven. You can reheat it in a toaster oven or microwave if necessary.

Conclusion:

This tomato, basil, and Parmesan flatbread is a quick and easy recipe that is perfect for a summer meal. It's also a great way to use up any leftover tomatoes and basil you have on hand. The flatbread is crispy and flavorful, and the combination of tomatoes, basil, and Parmesan cheese is a classic that everyone will love. So next time you're looking for a delicious and easy meal, give this flatbread a try.

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