Cut fresh tomatoes in half. Heat a skillet over medium heat and add tomatoes. Add garlic and spinach and sauté for 1-2 minutes until tomatoes begin to blister and soften and spinach is wilted.
2 cups colorful grape or cherry tomatoes, 2 garlic cloves, 2 cups fresh spinach, salt and pepper
Preheat oven to 450 degrees and have two large baking sheets ready.
Place flatbreads on baking sheets. Spread one third of tofu ricotta or store bought ricotta over the surface of flatbreads.
3 flatbreads, homemade or store bought, ½ cup tofu ricotta
Next, add a one third of the sun-dried tomatoes over the ricotta. You can chop the tomatoes into smaller pieces, if desired.
½ cup sun-dried tomatoes
Divide sautéed tomatoes and spinach over the flatbreads.
Bake at 450 degrees for 5-6 minutes or until edges of bread are crisp and browned slightly.
Sprinkle vegan parmesan over bread, if desired and serve immediately.