Bocconcini Caprese Flatbread
with Nectarines and Basil- Milk
- Egg
- Gluten
- Sulphites
- Tree nuts
- Soy
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!
Ingredients
100 g
Bocconcini Cheese
(Contains: Milk)
2 unit
Naan
(Contains: Milk, Egg, Gluten)
113 g
Cherry Tomatoes
135 g
Nectarine
7 g
Mint
14 g
Basil
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
28 g
Pine Nuts
(Contains: Tree nuts)
¼ cup
Basil Pesto
(Contains: Milk, Soy)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Cooking Steps
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).
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.
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.
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.
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.
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.
