We can’t think of a better way to showcase the glory of perfectly juicy 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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Orange Grape Tomatoes
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Halve tomatoes lengthwise. Thinly slice mozzarella. Roughly chop walnuts.
Place flatbreads on a baking sheet. Spread pesto over top of flatbreads in an even layer.
Top flatbreads with mozzarella and tomatoes. Bake in oven until cheese is melty 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. Tear basil leaves from stems and scatter over top. Cut into slices and serve.