with Fresh Salad
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Milk, Soy, Wheat)
Arugula and Spinach Mix
Not included in your delivery
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Halve tomatoes. Slice cucumber into 1/4-inch rounds.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 (1 tbsp) oil to a large bowl. Season with salt and pepper, then toss to combine.
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.
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.)
When flatbreads are almost done, whisk together half the balsamic glaze, 1 tbsp (2 tbsp) lemon juice, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil in the same large bowl (from step 1).Add arugula and spinach mix and cucumber. Season with salt and pepper, then toss to combine.
Cut flatbreads into pieces. Divide salad and flatbreads between plates. Drizzle remaining balsamic glaze over flatbreads.Sprinkle remaining chives over top.