Oven-Dried Tomato Flatbread {California Grill}

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[intro]Oven-Dried Tomato Flatbread is from the California Grill in the Contemporary Resort in Walt Disney World. This appetizer is simply amazing![/intro]

Contemporary Resort

Retreat to this ultra-modern Disney Resort hotel and discover award-winning dining, spectacular views and dazzling pools- source: https://disneyworld.disney.go.com

That is the description that the Walt Disney World website uses to describe the Contemporary Resort. Which resort in the Magic Kingdom resorts is the Contemporary? It is easy to spot since the shape of this resort looks like a toaster as some claim.

Disney’s Contemporary Resort is the A-frame building with the monorail going through it. Disney’s Contemporary Resort was originally opened in 1971 and was original to be called Tempo Bay Hotel. Since the Contemporary hotel opened on October 1, 1971, the Contemporary is one of two original properties at Walt Disney World. The other is the Polynesian Village Resort.

Contemporary Resort Dining

The Contemporary Resort Dining scene has evolved over the years with some high-end dining. Top of the World was once the most popular Contemporary Resort restaurant. This Supper Club-style restaurant was located on the 15th floor of the resort. In 1993 it was replaced by the California Grill, which gained popularity as well.

California Grill Oven-Dried Tomato Flatbread

Disney loves change, especially when comes to the dining menus. This Oven-Dried Tomato Flatbread from the California Grill was one of the more popular appetizers. Sadly this flatbread was retired from the Contemporary Resort dining menu.

I was lucky to get the recipe from the California Grill for this Oven-Dried Tomato Flatbread. This flatbread recipe is simply amazing! I wish that Disney’s California Grill would bring it back, however, I can make this Oven-Dried Tomato Flatbread at home! So this contemporary resort dining menu choice is part of the “retired recipes” Club like the Bacon Lettuce Tomato BLT Soup {Sci-Fi Dine-In Theater}

Be Sure to Check out:

Wild Mushroom Beef Filet Mignon {2014 Food & Wine}

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Yield: 2 Flatbread

Oven-Dried Tomato Flatbread {California Grill}

Prep Time: 2 hours

Cook Time: 10 minutes

Total Time: 2 hours 10 minutes

Oven-Dried Tomato Flatbread from the California grill is easy to make and has a wonderful garlic puree and topped with tomatoes!

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Ingredients

Oven-Dried Tomatoes

• 3 large beefsteak tomatoes, cored
• Olive oil, for brushing
• Coarse salt and freshly ground black pepper, to taste

Roasted Garlic Purée

• 2 heads garlic, outer skins removed and cut in half lengthwise
• 1 tablespoon extra virgin olive oil
• Coarse salt and freshly ground black pepper, to taste

Flatbreads

• 2 (4- to 5-ounce) flatbread crusts
• Roasted Garlic Purée
• Coarse salt and freshly ground black pepper, to taste
• Oven-Dried Tomatoes
• 2 (5-ounce) balls fresh buffalo mozzarella, each cut into 6 slices
• 1/4 cup grated Pecorino Romano cheese
• 2 tablespoons aged balsamic vinegar
• 10 basil leaves, chopped

Instructions

!For oven-dried tomatoes:

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. Slice tomatoes into 1/4-inch-thick slices. Lay tomatoes on prepared baking sheet. Brush with oil and season with salt and pepper.
3. Bake 90 minutes to 2 hours, until tomatoes are darker in color and semi-dehydrated.

!For roasted garlic purée:

1. Preheat oven to 350°F.
2. Place garlic on a large piece of foil. Drizzle with oil. Wrap foil up and over, creating a pouch around garlic.
3. Roast 1 hour. Unwrap and set aside until cool enough to handle. Squeeze garlic out of skins into a medium bowl. Use a fork to mash until smooth. Season to taste with salt and pepper.

!To assemble flatbreads:

1. Preheat oven with a pizza stone to 450°F.
2. Evenly divide roasted garlic puree between flatbread crusts. Season to taste with salt and pepper.
3. Divide oven-dried tomatoes between flatbread crusts. Top each flatbread with 6 slices mozzarella and sprinkle with the Pecorino-Romano.
4. Place each flatbread, one at a time, onto pizza stone; cook until crust is crisp and cheese is melted and bubbly, about 5 to 7 minutes.
5. Cut flatbreads, then drizzle with balsamic vinegar and sprinkle with basil.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 227Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 460mgCarbohydrates: 36gFiber: 2gSugar: 4gProtein: 8g

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