Quick Grilled Caprese Flatbread
with Herby Tomatoes and Bocconcini
Looking for an easy appetizer that involves minimal prep and no oven time? These grilled caprese flatbreads are your answer! Herby pesto, fresh heirloom tomatoes, creamy bocconcini and fragrant basil combine to give a tender bite on top of our crispy, grilled flatbread base.
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(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
200 g
Bocconcini Cheese
(Contains Milk)
7 g
Basil
113 g
Baby Heirloom Tomatoes
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- Roughly tear bocconcini into pieces. Add bocconcini and half the pesto to a small bowl. Season with 1/4 tsp each salt and pepper, then toss to combine.
- Brush 1/2 tbsp oil over one side of each flatbread.
- Place flatbreads directly on the grill, oil-side down. Then scatter bocconcini over top. Close lid and grill until flatbreads are golden around the edges and bocconcini is melted, 4-5 min.
- Meanwhile, halve tomatoes, then season with salt and pepper.
- Thinly slice basil.
- Add remaining pesto, tomatoes and half the basil to the same small bowl from step 1, then toss to combine.
- Remove flatbreads from the grill, then transfer to a serving platter.
- Top flatbreads with tomato mixture, then sprinkle remaining basil over top.
- Cut caprese flatbreads into wedges.
- Drizzle balsamic glaze over top, if desired.
