Quick Grilled Caprese Flatbread
with Herby Tomatoes and Bocconcini
Looking for an easy appetizer that involves minimal prep and no oven time? These grilled caprese flatbreads are your answer! Fresh tomatoes, creamy bocconcini and fragrant basil combine to give a tender bite on top of our crispy, grilled flatbread base.
Ingredients: Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Baby heirloom tomatoes • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Fresh basil • Parsley • Chili flakes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Gluten, Sesame, Sulphites, Wheat, Mustard, Tree nuts, Crustaceans, Soy, Egg, Milk, Fish)
200 g
Bocconcini Cheese
(Contains: Milk)
7 g
Basil
113 g
Baby Heirloom Tomatoes
1 tsp
Chili Flakes
(May contain traces of: Sesame, Sulphites, Wheat, Mustard, Tree nuts, Soy, Milk, Triticale, Peanuts)
7 g
Parsley
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Roughly tear bocconcini into pieces. Add bocconcini to a small bowl. Season with 1/4 tsp each of salt and pepper, then toss to combine.
- Brush 1/2 tbsp oil over each side of flatbreads.
- Place flatbreads directly on the grill. Close lid and grill until flatbreads are golden around the edges, 3-4 min. Flip, then scatter bocconcini over top. Close lid and grill until bocconcini is melted, 4-5 min.
- Meanwhile, quarter tomatoes.
- Thinly slice basil.
- Roughly chop parsley.
- Add tomatoes, basil, half the parsley, 1 tbsp oil and 2 tsp balsamic glaze to the same small bowl from step 1. (TIP: We love the flavour of olive oil here!) Season with salt and pepper, then toss to combine.
- Remove flatbreads from the grill, then transfer to a serving platter to rest for 2-3 min.
- Top flatbreads with tomato mixture, then sprinkle remaining parsley over top.
- Cut caprese flatbreads into wedges.
- Drizzle remaining balsamic glaze over top, if desired.
- Sprinkle chili flakes over top, if desired. (NOTE: Reference heat guide.)
