Heirloom Tomato Flatbreads
with Pesto, Fresh Mozzarella, and Balsamic Greens
We can’t think of a better way to showcase the glory of perfectly juicy heirloom grape tomatoes than on a flatbread, where they shine like gems amidst a landscape of mozzarella, pesto, and greens. After a bake in the oven, they come out soft, wilted, and bursting with juices—the sort that dribble down your chin in the most delightfully messy way.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Heirloom Grape Tomatoes
4 ounce
Fresh Mozzarella
(Contains Milk)
1 ounce
Walnuts
(Contains Tree Nuts)
2 unit
Flatbreads
(Contains Wheat, Sesame)
2 ounce
Pesto
(Contains Milk)
5 teaspoon
Balsamic Vinegar
2 ounce
Arugula
½ ounce
Basil
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. Halve tomatoes. Thinly slice mozzarella. Roughly chop walnuts. Pick basil leaves from stems; discard stems and roughly chop or tear leaves.
Place flatbreads on a baking sheet. Spread pesto over top of flatbreads in an even layer.
Top flatbreads with mozzarella and tomatoes. Bake on top rack until cheese has melted and tomatoes are softened, 8-10 minutes.
Meanwhile, in a medium bowl, whisk together 1 TBSP vinegar (we sent more) and a large drizzle of olive oil.
Add arugula to bowl with dressing and toss to combine. Season with salt and pepper.
Top baked flatbreads with salad and sprinkle with walnuts. Garnish with basil. Cut into slices and serve.