Baked Mahón Cheese Flatbread with Tomato and Olive Oil

This Mahón cheese flatbread with tomato and olive oil is a rustic Spanish tapas recipe. Tangy, semi-cured Mahón melts beautifully over a crisp flatbread base, while juicy tomato and good olive oil finish the dish. Easy to prepare, it’s perfect for sharing at gatherings or casual evenings.

Course Main Course

Cuisine European, Mediterranean, Spanish

Keyword baked flatbread, cheese bread, mahon cheese, Spanish tapas, tomato olive

Prep Time 10

Cook Time 12

Servings Servings

Calories 210

Author Spooning & Forking

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.

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.

Nutrition