Flatbread with Guacamole, Oven Roasted Tomatoes, Corn and Red Onion
1 whole wheat Lavash or other flat bread (9"x11")
3-4 ripe plum tomatoes, cut into quarters
1/2 cup fresh corn kernels or frozen kernels, thawed and drained
1/4 cup thinly sliced red onion or scallions
1-2 tablespoons toasted pine nuts
1/2 cup shredded Mexican cheese blend
2 ounces queso fresco (optional)
Cilantro, chopped

Preheat oven to 350 degrees F.
Place tomatoes in a bowl with 1 tablespoon of olive, toss to coat, place on rimmed baking sheet lined with parchment paper. Sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Bake for 30 to 45 minutes until tomatoes are soft and slightly caramelized. This can be done 1-5 days ahead. Recipe for tomatoes can be doubled or tripled. Roasted tomatoes are great to add to other dishes such as pasta or egg dishes.
Increase oven temperature to 450 degrees F.
Lay flatbread on a baking sheet, spread with a thin layer of Cabo Fresh Guacamole. Top with roasted tomatoes, corn, onion, pine nuts, and cheese. Bake for 10 to 15 minutes until crust is deep golden brown and cheese is melted, top with chopped cilantro. Cut into 8 slices. Serve hot.

Makes 8 appetizer servings.

Topping Variation:
1/2 cup chopped fresh thin asparagus
4-5 marinated artichoke hearts, sliced
1 small red onion, halved, and thinly sliced
4 ounces chopped prosciutto (optional)
2-3 ounces soft goat cheese, crumbled
2-3 ounces queso fresco, crumbled
2 tablespoons toasted pine nuts