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American Recipes

Heirloom Tomato Flatbreads

Heirloom Tomato Flatbreads

Heirloom Tomato Flatbreads

with Pesto, Fresh Mozzarella, and Balsamic Greens

Recipe Development TeamPublished on June 21, 2017

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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.

Allergens:

Milk

•Tree Nuts

•Wheat

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

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)

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

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

•Baking Sheet

•Bowl

Instructions

Preheat and Prep

1

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

Spread Sauce

2

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

Top and Bake Flatbreads

3

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

Make Dressing

4

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

Toss Salad

5

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

Plate and Serve

6

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

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