Tomato Flatbreads
with Pesto, Fresh Mozzarella, and Balsamic Greens
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Orange Grape Tomatoes
4 ounce
Fresh Mozzarella
(Contains Milk)
1 ounce
Walnuts
(Contains Tree Nuts)
2 unit
Flatbreads
(Contains Wheat)
2 ounce
Pesto
(Contains Milk)
3 teaspoon
Balsamic Vinegar
2 ounce
Arugula
½ ounce
Basil
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.