Grilled TK Flatbread
with TKTK
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.
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
2 pièce(s)
Pain plat
(Contient Soya, Lait, Blé Peut contenir Gluten, Moutarde)
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Sulfites, Noix, Soya)
2 cs
Glaçage balsamique
(Contient Sulfites Peut contenir Lait, Moutarde, Oeuf, Sésame, Blé, Gluten, Crustacés, Soya, Poisson)
200 g
Bocconcinis
(Contient Lait)
7 g
Basilic
113 g
Tomates cerises anciennes
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
½ cs
Huile*
¼ cc
Sucre*
Informations nutritionnelles
Instructions
- 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.