Caprese-Inspired Flatbreads
with Fresh Salad
We've taken the classic Capri combo and given it a new twist! With a mix of marinated tomatoes and creamy bocconcini, this dish is truly freshness in flatbread form!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Soy)
100 g
Bocconcini Cheese
(Contains: Milk)
113 g
Baby Tomatoes
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)
1 tbsp
Italian Seasoning
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Sesame, Sulphites, Wheat, Mustard, Tree nuts, Crustaceans, Soy, Egg, Gluten, Milk, Fish)
113 g
Arugula and Spinach Mix
1 unit(s)
Garlic, cloves
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Sulphites, Tree nuts, Gluten, Milk, Egg, Peanuts, Mustard, Wheat, Soy, Sesame)
1 unit(s)
Green Onion
Not included in your delivery
1 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve tomatoes.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Tear bocconcini into small pieces.
- Add bocconcini, garlic, half the Italian Seasoning (use all for 4 ppl) 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.)
- Toast flatbreads in the middle of the oven until lightly crisp, 3-4 min. Remove from oven.
- Spread half the pesto over flatbreads, then scatter bocconcini mixture over top.
- Bake flatbreads in the middle of the oven until golden-brown and crisp, 5-7 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, add tomatoes and remaining pesto to a small bowl.
- Season with salt and pepper.
- Toss to combine, then set aside.
- When flatbreads are almost done, whisk together half the balsamic glaze, 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 half the salad topping mix. Season with salt and pepper, then toss to combine.
- Top flatbreads with tomato mixture.
- Cut flatbreads into pieces.
- Divide salad and flatbreads between plates.
- Drizzle remaining balsamic glaze over flatbreads.
- Sprinkle green onions over top.
- Sprinkle remaining salad topping mix over top.
