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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Heirloom Grape Tomatoes
Wash and dry all produce. Preheat oven to 450 degrees. Halve tomatoes lengthwise. Thinly slice mozzarella. Roughly chop walnuts.
Place flatbreads on a baking sheet. Spread pesto over tops of flatbreads in a thin, even layer.
Top flatbreads with mozzarella and tomatoes. Bake in oven until cheese is melty and tomatoes are softened, about 8-10 minutes.
Meanwhile, in a medium bowl, whisk together 1 TBSP balsamic 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 flatbreads with salad and sprinkle with walnuts. Tear basil leaves from stems and scatter over top. Cut into slices and serve.