Follow these steps for perfect results
fresh garlic naan bread
roma tomato
sliced
grated parmigiano-reggiano cheese
grated
edamame
shelled and thawed
olive oil
salt
pepper
Preheat oven to 350 degrees F.
Rub both sides of naan bread with olive oil.
Rub a baking sheet with olive oil.
Place the naan bread on the baking sheet.
Top the naan bread with sliced tomatoes.
Sprinkle grated parmigiano-reggiano cheese over the tomatoes.
Scatter the edamame over the cheese.
Season with salt and pepper to taste.
Roast, uncovered, for 8 to 10 minutes, or until tomatoes and cheese are bubbly.
Serve immediately.
Expert advice for the best results
Add a drizzle of balsamic glaze after roasting for a touch of sweetness and tang.
For a spicier version, add a pinch of red pepper flakes before roasting.
Use other vegetables for variety.
Everything you need to know before you start
5 minutes
Tomatoes can be sliced ahead of time.
Serve on a small plate or wooden board.
Serve warm as a snack or appetizer.
Pair with a side salad.
Pairs well with the cheese and savory flavors.
A crisp, refreshing complement.
Discover the story behind this recipe
Naan is a staple in Indian cuisine.
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