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Heirloom Tomato Flatbreadswith Pesto, Fresh Mozzarella, and Balsamic Greens
MilkTree NutsWheatSesame
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Total Time: 25 minutes
Nutritional Information
Energy (kJ):3473 kJ
Calories:830 kcal
Fat:56 g
Saturated Fat:12 g
Carbohydrate:62 g
Sugar:6 g
Dietary Fiber:4 g
Protein:19 g
Cholesterol:40 mg
Sodium:910 mg
Ingredients
Instructions
- Step 1
Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. Halve tomatoes lengthwise. Thinly slice mozzarella. Roughly chop walnuts.
- Step 2
Place flatbreads on a baking sheet. Spread pesto over top of flatbreads in an even layer.
- Step 3
Top flatbreads with mozzarella and tomatoes. Bake in oven until cheese is melty and tomatoes are softened, 8-10 minutes.
- Step 4
Meanwhile, in a medium bowl, whisk together 1 TBSP vinegar (we sent more) and a large drizzle of olive oil.
- Step 5
Add arugula to bowl with dressing and toss to combine. Season with salt and pepper.
- Step 6
Top baked flatbreads with salad and sprinkle with walnuts. Drizzle with basil oil (to taste). Cut into slices and serve.
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