There’s nothing better than a savoury summery flatbread layered with sweet nectarines and fresh mozzarella—especially when it’s homemade! This one will disappear in no time once it's off the grill.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Arugula and Spinach Mix
Baby Heirloom Tomatoes
Red Wine Vinegar(ContainsSulphites/Sulfite)
Parmesan Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat, one side of the grill, to 400°F over medium heat.
Cut cucumber into 1/4-inch rounds. Halve tomatoes. Cut four sections off nectarine, avoiding pit, then cut into 1/4-inch slices. Pick basil leaves from stems. Add nectarine slices and 1/2 tbsp balsamic glaze (dbl for 4 ppl) in a small bowl. Toss to combine.
Whisk together vinegar, 1/4 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add tomatoes and cucumbers, then toss to coat. Set aside.
Add flatbreads to a baking sheet. Working directly on the baking sheet, spread pesto over each flatbread, then top with marinated nectarines. Sprinkle with Parmesan and tear the mozzarella over top. (NOTE: You will be grilling the flatbreads directly on the grill. The baking sheet is used for assembly and transferring flatbreads to the grill.)
Add the flatbreads to the side of the grill that is off. Close lid and grill until cheese is melted and flatbreads are crispy, 5-8 min. (NOTE: Cooking the flatbreads on indirect heat allows the cheese to melt and the crust to crisp without burning.)
Add arugula and spinach mix to the bowl with tomatoes and cucumbers. Toss to combine.
Cut the flatbreads into quarters, then drizzle with remaining balsamic glaze. Tear the basil over top. Divide among plates and serve with salad on the side.