Bahar: Couple months ago, I found a Focaccia bread recipe in a Persian cooking weblog, Rooye Miz-e Ashpazkhane (monnom.blogfa.com) with a very interesting list of toppings; very different from the Focaccias I had in restaurants and resembling pizzas. I tried the recipe and I fell in love with it. I then decided to modify it a little bit and try the toppings with different type of breads. Here is a simple version of that recipe which adds the toppings to tortilla bread: very quick way of baking an extraordinary delicious appetizer for your afternoon snack, small friends' gathering or large parties with many guests.
Tortilla bread: 2 large
Olive oil: 2 tsp
Garlic: 2 clove, peeled
Tomato: 4 medium
Olive: 12, pitted
Walnut: 6 half
Dried rosemary: 1/2 tsp
Dried thyme: 1/2 tsp
Dried basil: 1 tsp
Parmesan cheese (optional): 1 tbsp
Cheese (pizza or mozzarella): 1 cup shredded
Salt and pepper (to taste)
1. Preheat oven to 350 degrees F.
2. Cut tortillas into 6 pieces each.
3. Skin and thinly dice the garlic. Cut the tomatoes into 6 slices each. Slice olives. Cut walnut halves into few pieces.
3. Brush the tortillas with olive oil and sprinkle over with diced garlic.
4. Top each piece with two slices of tomato, sliced olives and some walnut pieces. Sprinkle over with dried rosemary, thyme, basil and pepper. If using Parmesan cheese, sprinkle it on top, otherwise you may add some salt (Parmesan is salty so I don't recommend adding both Parmesan and salt). Top each piece with some shredded cheese.
7. Bake for about 10 to 15 minutes or until the cheese is melted and tortillas and cheese are both slightly golden brown. Check the tortillas frequently after 10 minutes to avoid burning them.
9. Remove tortillas from oven and wait 1-2 minutes before serving.