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Caprese-Inspired Flatbreads

Caprese-Inspired Flatbreads

with Fresh Salad

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We've taken the classic Capri combo and given it a new twist! With a mix of marinated tomatoes, bocconcini and a hint of lemon, this dish is truly freshness in flatbread form!

Tags:VeggieQuick
Allergens:MilkGlutenSoySulphitesPeanuts

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Flatbread

(ContainsMilk, Gluten, Soy)

100 g

Bocconcini Cheese

(ContainsMilk)

113 g

Baby Tomatoes

¼ cup

Basil Pesto

(ContainsMilk)

½ tbsp

Italian Seasoning

2 tbsp

Balsamic Glaze

(ContainsSulphites)

113 g

Arugula and Spinach Mix

1 unit

Lemon

1 unit

Garlic, cloves

28 g

Salad Topping Mix

(ContainsSoy, Peanuts)

7 g

Chives

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories730 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate87 g
Sugar11 g
Dietary Fiber7 g
Protein27 g
Cholesterol30 mg
Sodium980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Zester
Measuring Spoons
Baking Sheet
Parchment Paper
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve tomatoes. Thinly slice chives. Zest, then juice lemon. Peel, then mince or grate garlic. Tear bocconcini into small pieces. Add half the Italian Seasoning (use all for 4 ppl), bocconcini, garlic, lemon zest, tomatoes, half the lemon juice and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine.

2

Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Spread pesto over flatbreads, then scatter bocconcini mixture over top. Sprinkle with half the chives.

3

Bake flatbreads in the middle of the oven until golden-brown and crisp, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

4

When flatbreads are almost done, whisk together half the balsamic glaze, 1 tbsp lemon juice, 1 tsp sugar and 1/2 tbsp oil (dbl all for 4 ppl) in the same large bowl (from step 1). Add arugula and spinach mix and salad topping mix. Season with salt and pepper, then toss to combine.

5

Cut flatbreads into pieces. Divide salad and flatbreads between plates. Drizzle remaining balsamic glaze over flatbreads. Sprinkle remaining chives over top.