Baked Mahón Cheese Flatbread Works So Well
Mahón cheese comes from the island of Menorca, where breezes from the Mediterranean give the pastures a salty tang. That same character shines in cooking, as it melts beautifully and brings a complex flavour with notes of butter, salt, and spice. Pairing it with ripe tomatoes and olive oil feels natural—these are the flavours of the Mediterranean in their purest form.
Flatbread is an ideal canvas for Mahón. Baked until crisp at the edges and gooey in the centre, it becomes an easy yet impressive tapas dish. I often make it when tomatoes are at their peak in late summer, though it works year-round with good-quality tinned varieties. For me, it brings back the memory of eating pan con tomate in Barcelona, but with the indulgent twist of melted cheese.
The Appeal of Mahón Cheese in Tapas
Mahón is cow’s milk cheese, unlike many Spanish cheeses that are made from sheep or goat milk. Its texture varies depending on age: young Mahón is soft and buttery, while cured versions develop sharpness and crunch. For flatbread, I prefer a semi-cured style, which melts well but still has flavour.
Spanish cheese tapas are often about letting simple ingredients speak for themselves, and this recipe does exactly that. You need nothing more than a ripe tomato, good oil, and Mahón to create a dish that tastes of sun and sea. If you’re curious about how Mahón compares to other Spanish cheeses, you’ll find more details in my Spanish Cheese Tapas Guide.
Ingredients
- 1 flatbread or thin pizza base (approx. 200g)
- 200g semi-cured Mahón cheese, grated
- 2 large ripe tomatoes, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, finely grated
- 1 tsp dried oregano or thyme
- Sea salt and cracked black pepper, to taste
Ingredient Notes
Semi-cured Mahón has a lovely meltability while keeping its tang. Aged Mahón will give a stronger flavour but may not melt as smoothly. If you can’t find Mahón, a mild cheddar can substitute, though it won’t carry the same island saltiness.
Use the ripest tomatoes you can find. In summer, heirloom tomatoes are unbeatable, while in winter, high-quality tinned plum tomatoes, drained and sliced, can step in. Always finish with a good extra virgin olive oil, as it ties the flavours together.
Instructions
Preheat the oven to 220°C. Place the flatbread on a baking tray and drizzle with olive oil. Rub the surface lightly with the grated garlic to infuse it, then arrange the tomato slices evenly on top. Scatter the grated Mahón cheese generously over the tomatoes and season with oregano, salt, and pepper.
Bake for 10–12 minutes until the cheese is melted and bubbling, and the edges of the flatbread are crisp. Remove from the oven, drizzle with a little more olive oil, and cut into squares or strips for serving.
Cooking Techniques and Recommendations
The key here is high heat. A hot oven ensures the flatbread crisps quickly, giving a base strong enough to hold the juicy tomatoes. It also brings the Mahón to the right point of melt without drying it out.
Grating the cheese finely helps it melt evenly. Scatter it lightly rather than pressing down, as pockets of air between shreds allow for bubbling and browning, giving texture and flavour.
What to Serve with Mahón Cheese Flatbread
This flatbread works well alongside lighter tapas like Quick Fried Queso de Murcia with Honey and Thyme for contrast. It’s also excellent with crisp bites such as Crispy Manchego Cheese Chips with Rosemary and Sea Salt.
For a more indulgent spread, serve it next to Crispy Manchego and Jamón Croquettes with Aioli or Crispy Manchego Croquettes with Smoked Paprika. Together, they showcase how Spanish cheeses can be baked, fried, and crisped into completely different styles.
Wine and Beer Pairings
A glass of Menorcan white wine, such as a crisp Malvasía, makes a natural partner to this flatbread. Its lightness balances the richness of Mahón, while its salinity mirrors the cheese’s coastal tang. A young Rioja rosado, with berry brightness, also works beautifully against the cheese and tomato.
For beer, a Spanish lager like Estrella Damm brings refreshing simplicity. If you prefer something fuller, a saison or farmhouse ale offers earthy, peppery notes that highlight the oregano and garlic.
Frequently Asked Questions
Can I use a pizza base instead of flatbread?
Yes, though keep it thin. A thick base risks becoming soggy under the tomatoes. For inspiration on other bread-based tapas, see my Manchego Cheese and Olive Tapenade on Rustic Toast.
Can I add other toppings?
Of course. Anchovies, roasted peppers, or olives work well, though don’t overload. Tapas should be about balance, and too many toppings weigh the flatbread down.
What if I can’t find Mahón?
A mild cheddar or young gouda can be used, but for authentic Spanish cheese tapas, seek out Mahón. If you want a similar melting quality with different flavour, try my Idiazabal Cheese Toast with Tomato Confit and Anchovies.
Can this be made in advance?
The flatbread is best fresh. You can prepare it up to the point of baking and keep it chilled for 2–3 hours. Bake just before serving so it stays crisp.
Tips for Success with Mahón Cheese Flatbread
Bake on a preheated tray or pizza stone if you want extra crispness on the base. The heat transfers directly, preventing any chance of sogginess from the tomato juices. Don’t skimp on olive oil. It doesn’t just add flavour; it helps the cheese and tomatoes meld together. A final drizzle after baking brings everything into balance and gives a glossy finish.
Recipe Variation Suggestions
Swap the oregano for fresh basil added after baking for a summery version. The fresh herb aroma against warm cheese and tomato is unbeatable. For a heartier option, add thin slices of serrano ham over the cheese before baking. The saltiness works brilliantly with Mahón and makes the dish more substantial.
Storage and Reheating for Spanish Cheese Tapas with Mahón Flatbread
Leftovers can be stored in the fridge for up to 2 days. Reheat in a hot oven for 5 minutes to revive crispness. Avoid microwaving, as it softens the bread. This flatbread doesn’t freeze well, as tomatoes release too much water when thawed. If you’re looking for a freezer-friendly tapas recipe, I recommend my Crispy Manchego Croquettes with Smoked Paprika.
Baked Mahón Cheese Flatbread with Tomato and Olive Oil
Ingredients
- 1 Flatbreads or thin pizza base, approx. 200g
- 200 g Mahón cheese semi-cured, grated
- 2 Tomatoes large, ripe, thinly sliced
- 2 tbsp Olive oil extra virgin
- 1 clove Garlic finely grated
- 1 tsp Oregano dried, or thyme
- Sea salt to taste
- Black pepper freshly ground, to taste
Instructions
- Preheat the oven to 220°C. Place the flatbread on a baking tray and drizzle with olive oil. Rub the surface lightly with the grated garlic to infuse it, then arrange the tomato slices evenly on top. Scatter the grated Mahón cheese generously over the tomatoes and season with oregano, salt, and pepper.
- Bake for 10–12 minutes until the cheese is melted and bubbling, and the edges of the flatbread are crisp. Remove from the oven, drizzle with a little more olive oil, and cut into squares or strips for serving.