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Bocconcini Caprese Flatbread

Bocconcini Caprese Flatbread

with Nectarines and Basil

Veggie
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What’s not to like about a flatbread that’s equal parts bread and veggies? This flatbread is bulked up with thinly sliced nectarines, fresh bocconcini, and juicy tomatoes. An herb salad sprinkled over top is the perfect finish!

Allergens:Milk/LaitEgg/OeufWheat/BléSulphites/SulfiteTree Nut/NoixSoy/Soja

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

2 unit

Naan Bread

(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)

113 g

Cherry Tomatoes

135 g

Nectarine

7 g

Mint

14 g

Basil

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

28 g

Pine Nuts

(ContainsTree Nut/Noix)

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2343 kJ
Calories560 kcal
Fat43 g
Saturated Fat13 g
Carbohydrate61 g
Sugar14 g
Dietary Fiber3 g
Protein5 g
Cholesterol65 mg
Sodium880 mg
Instructionsarrow up iconarrow up icon
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1

Preheat your broiler to high (to toast the naan and melt the cheese). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Halve bocconcini. Halve, pit, and cut nectarine into 1/4-inch slices. Finely chop 1 tbsp mint (dbl for 4 ppl).

2

On a baking sheet, add naan. (NOTE: It’s ok if they overlap!) Broil in middle of oven, until golden-brown, 2-3 min. (For 4 ppl, broil in 2 batches). Using tongs, flip toasted naans.

3

Heat a medium non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.

4

To the same pan, add 1/2 tbsp oil (dbl for 4 ppl), then tomatoes. Cook, stirring occasionally, until about to burst, 2-3 min. Remove pan from heat. Season with salt and pepper.

5

Spread pesto over naan, then top with bocconcini and nectarines. Season with salt and pepper. Broil in middle of oven, until bocconcini is melted, 3-4 min. While flatbreads broil, tear basil leaves into a medium bowl, then add mint and 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.

6

Top naan with tomatoes, then sprinkle over toasted pine nuts. Top with basil herb salad and drizzle over as much balsamic glaze as you like. Cut naan in half and divide between plates.