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HelloFresh
Heirloom Tomato Flatbreads

Heirloom Tomato Flatbreads

with Pesto, Fresh Mozzarella, and Balsamic Greens

Rated 3.5 / 4
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Ripe tomatoes are one of summer’s true delights. We can’t think of a better way to showcase them 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.

Tags:Egg free
Allergens:MilkTree NutsWheat
Preparation Time25 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredients
serving amount

4 ounce

Heirloom Grape Tomatoes

4 ounce

Fresh Mozzarella

(ContainsMilk)

1 ounce

Walnuts

(ContainsTree Nuts)

2 unit

Flatbreads

(ContainsWheat)

2 ounce

Pesto

(ContainsMilk)

1 tablespoon

Balsamic Vinegar

2 ounce

Arugula

½ ounce

Basil

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat43 g
Saturated Fat12 g
Carbohydrate49 g
Sugar4 g
Dietary Fiber3 g
Protein22 g
Cholesterol40 mg
Sodium780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Baking Sheet
Bowl
InstructionsPDF
Instructions
1

Wash and dry all produce. Preheat oven to 450 degrees. Halve tomatoes lengthwise. Thinly slice mozzarella. Roughly chop walnuts.

2

Place flatbreads on a baking sheet. Spread pesto over tops of flatbreads in a thin, even layer.

3

Top flatbreads with mozzarella and tomatoes. Bake in oven until cheese is melty and tomatoes are softened, about 8-10 minutes.

4

Meanwhile, in a medium bowl, whisk together 1 TBSP balsamic vinegar (we sent more) and a large drizzle of olive oil.

5

Add arugula to bowl with dressing and toss to combine. Season with salt and pepper.

6

Top flatbreads with salad and sprinkle with walnuts. Tear basil leaves from stems and scatter over top. Cut into slices and serve.