Caprese Flatbreads
with Fresh Salad
We've taken the classic Capri combo and given it a new twist! With a mix of marinated tomatoes, bocconcini and a hint of lemon, this is dish is truly freshness in flatbread form!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Flatbread
(Contains Wheat)
100 g
Bocconcini Cheese
(Contains Milk)
113 g
Baby Tomatoes
¼ cup
Basil Pesto
(Contains Milk)
½ tbsp
Italian Seasoning
2 tbsp
Balsamic Glaze
(Contains Sulphites)
113 g
Arugula and Spinach Mix
1 unit
Lemon
1 unit
Garlic, cloves
132 g
Mini Cucumber
7 g
Basil
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F Wash and dry all produce. Halve tomatoes. Thinly slice cucumbers. Zest, then juice lemon. Peel, then mince or grate garlic. Tear bocconcini into small pieces. Add half the Italian Seasoning (use all for 4 ppl), bocconcini, garlic, lemon zest, tomatoes, half the lemon juice and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine.
Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Spread pesto over flatbreads, then scatter bocconcini mixture over top. Tear basil over top.
Bake flatbreads in the middle of the oven until golden-brown and crisp, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
When flatbreads are almost done, whisk together half the balsamic glaze, 1 tbsp lemon juice, 1 tsp sugar and 1/2 tbsp oil (dbl all for 4 ppl) in the same large bowl (from step 1). Add arugula and spinach mix and cucumbers. Season with salt and pepper, then toss to combine.
Cut flatbreads into pieces. Divide salad and flatbreads between plates. Drizzle remaining balsamic glaze over flatbreads.
