This summery bursting tomato flatbread is piled high with juicy cherry tomatoes, tender baby spinach, and lots of creamy burrata cheese. – easy to get on the table in under an hour!
Just a bunch of summer bounty on top of our carbs today! You can’t hate that.
Summer tomatoes are SO good right now as we head into July and this flatbread is going to help you make the most of them.
With plenty of cheese involved, no worries.
We do bursting tomatoes quite frequently around here and trust me, there’s a reason for that. We LOVE these little gems and they’re perfect for topping just about anything.
These flatbreads are basically just an easy, casual summer pizza and it is BOMB!
This Bursting Tomato Flatbread features…
- Sweet, juicy bursting cherry tomatoes
- Wilted baby spinach
- Creamy burrata cheese
- Plenty of fresh herbs
- Tangy balsamic glaze
- Soft naan flatbread
Making the Bursting Tomato Flatbread
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Cherry tomatoes
- Fresh herbs
- Naan flatbread
- Olive oil
- Burrata cheese
- Parmesan cheese
- Balsamic glaze
Choosing Your Tomatoes
We recommend cherry or grape tomatoes for this recipe. Their small size is ideal for roasting.
How to Make Bursting Tomatoes
Bursting tomatoes are seriously so easy to make! Combine cherry tomatoes and garlic cloves in a small baking dish and toss with olive oil, salt, and pepper.
Roast the tomatoes at 400F 25-30 minutes until the potatoes are softened and bursting. Be aware, this bake time may vary a bit depending on if you use grape or cherry tomatoes. Check them around the 25 minute mark.
Once the tomatoes are done, remove the garlic cloves and finely mince. Then add garlic back to tomatoes with fresh herbs.
Tips for Perfect Flatbread
- Preheat oven – you want your oven fully preheated and hot at 400F. If you are using a pizza stone, make sure you preheat oven with the stone in it.
- Bake flatbread at a high temp – these flatbreads will only take around 15 minutes of cooking at a hot temp of 400F.
- Top flatbreads with cheese during last 5 minutes of baking – tear the burrata into bite-sized pieces and arrange around the flatbread along with fresh Parmesan. Adding the cheese during the last 5 minutes of baking helps keep the burrata from drying out.
Pizza Stone vs. Baking Sheet
We highly recommend a pizza stone for baking these flatbreads if you have one available. Pizza stones hold a lot of heat which is ideal for cooking flatbreads and pizzas because the high level of heat helps achieve a crisp, chewy crust.
As mentioned briefly above, make sure you preheat your pizza stone in the oven.
This recipe will still work great if you choose to go the baking sheet route. The crust might not be quite as crispy but it will still be delicious.
Once flatbreads are done, remove them from the oven and immediately top fresh herbs and a few drizzles of balsamic glaze.
Wait a few minutes for the flatbread to cool slightly, then use a pizza wheel to slice each flatbread into 4 wedges.
These flatbreads are just pure summer, y’all. The juicy bursting cherry tomatoes with the fresh herbs, tender baby spinach, and creamy burrata cheese just tastes like ALL the best parts of summer!
We love serving this flatbread as an app, but it can also definitely stand alone as a main dish!
Best paired with a glass of white wine and a comfy chair outside on the patio, trust me.
More summer favorites featuring tomatoes!
- Bursting Tomato Macaroni and Cheese
- Sheet Pan Bursting Tomato Salmon
- Three Cheese Pesto Stuffed Tomatoes
Bursting Tomato Flatbread with Spinach and Burrata
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- 1 pt cherry tomatoes
- 2 medium cloves garlic, peeled
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh oregano
- 1/2 tablespoon unsalted butter
- 2 cups firmly-packed baby spinach
- 2 medium naan flatbreads
- 8 oz room temperature burrata cheese, patted dry and torn into pieces
- 2 tablespoons grated Parmesan cheese
- Balsamic glaze and extra basil + oregano for topping
- Preheat oven to 400F. Combine cherry tomatoes, garlic, and olive oil in a 9×9 square baking dish and toss to evenly coat. Season tomatoes with salt and pepper.
- Roast tomatoes at 400F 25-30 minutes until tomatoes are softened and bursting. Remove tomatoes from oven and finely chop garlic. Toss minced garlic, basil, and oregano into tomatoes. Set aside.
- Keep oven on at 400F and place a pizza stone in oven to heat. (if you don't have a pizza stone, instead line a large baking sheet with parchment paper and set aside on counter)
- In a medium nonstick pan over medium-high heat, melt butter. Add spinach and saute 3-4 minutes until spinach is wilted. Remove spinach from heat and toss into cherry tomato mixture.
- Top flatbreads with tomato-spinach mixture. If using pizza stone, use a peel to slide flatbreads onto stone in oven. If using baking sheet, transfer flatbreads to baking sheet.
- Bake flatbreads at 400F 8 minutes, then remove from oven and top with torn burrata cheese and Parmesan cheese. Return flatbreads to oven for an additional 4-6 minutes until cheese begins to melt slightly.
- Remove flatbreads from oven and allow to cool 5 minutes. Top flatbreads with a few drizzles of balsamic glaze and additional herbs then slice into wedges. Serve warm and enjoy!