Bocconcini and Caramelized Leek Flatbreads
with Pesto and Caramelized Leeks
Marinated bocconcini pearls, juicy burst tomatoes and caramelized leeks are the perfect toppings for a simple, yet comforting flatbread with an aromatic and herbaceous basil pesto base.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Bocconcinis
(Contient Lait)
2 pièce(s)
Pain plat
(Contient Lait, Soya, Blé Peut contenir Gluten)
113 g
Petites tomates
113 g
Bébés épinards
56 g
Poireau, émincé
7 g
Persil
28 g
Pignons
(Contient Pignons Peut contenir Noix)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Sulfites, Noix, Lait, Soya)
1 cs
Vinaigre balsamique
(Contient Sulfites)
1 cc
Flocons de piment
(Peut contenir Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
Pas inclus dans votre livraison
1 cc
Sucre*
0.38 cc
Sel*
1.5 cs
Huile*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then leeks. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add 1 tsp sugar and 1 tbsp vinegar (dbl both for 4 ppl) and season with salt. Cook, stirring occasionally, until leeks are dark golden-brown, 3-4 min.
- Remove from heat.
- Transfer leeks to a plate.
- Carefully wipe the pan clean.
- Meanwhile, finely chop parsley.
- Halve bocconcini.
- Add bocconcini, half the parsley, 1/2 tbsp oil, 1/4 tsp salt (dbl both for 4 ppl) and 1/8 tsp chili flakes to a medium bowl. (NOTE: Reference heat guide.) Season with pepper, then toss to combine.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Carefully pierce tomatoes with a fork.
- Reheat the same pan (from step 1) over medium heat.
- When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer pine nuts to a plate and set aside.
- To the same pan, add 1/2 tbsp oil (dbl for 4 ppl), then spinach. Stir until wilted, 1 min. Season with salt and pepper.
- Transfer spinach to a plate.
- Add tomatoes to the pan. Cook, stirring occasionally, until about to burst, 2-3 min. Season with salt and pepper.
- Remove pan from heat.
- Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 unlined baking sheets.)
- Spread pesto over flatbreads.
- Top with caramelized leeks, spinach and bocconcini, then sprinkle Parmesan over top.
- Bake flatbreads in the middle of the oven until golden-brown and cheese has melted, 7-10 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
Check baking time of flatbreads in dev
- Top flabreads with tomatoes, then sprinkle over toasted pine nuts.
- Cut flatbreads in half and divide between plates.