Caprese Flatbread With Balsamic Glaze

2 people
35 min

My garden is out of control this year! Anyone else’s too? I mean, wowza, I’ve never seen anything like it. Currently, we are up to our ears in cherry tomatoes and basil. Fortunately, this Caprese Flatbread with Balsamic Glaze is delicious, easy to make, and the perfect way to use up all that fresh summer garden produce.

Even if you don’t have a crazy garden like I do, this simple flatbread is still fabulous made with tomatoes and basil from the farmers market, or even the grocery store. It works wonderfully for a simple summer supper with a salad on the side, or as an appetizer for Happy Hour at Home.

How to Make Caprese Flatbread with Balsamic Glaze

Seriously, this recipe could not be more easy. It’s ready in just a few simple steps.


Roast the tomatoes in a little olive oil, and a pinch of salt, on a sheet pan. You’ll know they are ready when they begin to burst, and the skins have a little bit of char on them.

Serve it hot, and pair with a glass of chilled Sauvignon Blanc, and that’s easy summer dining at its best.

The Flatbreads

We always keep a package of the mini naan breads in our freezer. We buy them at Costco, and they are so handy for a quick little dinner or appetizer like this one. You could also use a purchased pizza crust or flatbread from the store, but I just really love these little naan breads.

Once your tomatoes are done roasting, brush the tops of the naan breads with a little olive oil, and then load them up with the roasted tomatoes, and chunks of fresh mozzerella. I like to sprinkle some grated parmesan on top, too.

Pop the flatbreads in an oven preheated to 400 degrees, and bake until cheese is melty and just starting to turn slightly golden.

Fresh Basil & Balsamic Glaze

You’re almost done! See, I told you this was easy. The topping is what truly turns these flatbreads into caprese flatbreads. The last step is to add some thinly sliced basil leaves, and a light drizzle of balsamic glaze.

Making the glaze yourself is as easy as simmering balsamic vinegar and brown sugar on the stove until it reduces and thickens. But, I also like to keep a bottle of store-bought glaze in the fridge in the summer for quick use like this. Trader Joe’s sells a good one.


If you try this recipe, I’d love it if you tag @thehouseonsilverado on Instagram.

Other fresh, summer recipes you might like at The House on Silverado:

  • Corn, Tomato, & Avocado Salad
  • BLT Pizza
  • Caprese Club Sandwich with Basil Aioli
  • Roasted Tomato Mini Flatbreads
  • Balsamic Chicken with Fresh Tomatoes


Caprese Flatbread With Balsamic Glaze
Recipe details
  • 2  people
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 1 pint fresh cherry tomatoes
  • 4 TBSP olive oil divided
  • 4 pieces mini naan bread
  • 8 ounces fresh mozzerella
  • 6-8 large fresh basil leaves thinly sliced
  • 1/2 cup grated parmesan
  • salt to taste
  • balsamic glaze to taste

Preheat oven to 400º. Place cherry tomatoes on a baking sheet and coat with approximately 2 tabelspoons of olive oil and a pinch of salt. Roast for 20 minutes, or until tomatoes begin to burst and have a slight char.
Place flatbreads on a baking sheet. Brush each flatbread with olive oil.
Top each mini naan bread with 2 ounces of freshly sliced mozzarella. Evenly distribute the roasted tomatoes on top of each flatbread.
Bake for 10 minutes or until cheese is melted and just beginning to brown.
Top each flatbread with fresh, thinly cut basil.
Finish with a drizzle of balsamic glaze over the top of each flatbread.
Niky | The House on Silverado
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