Description
This Grilled Heirloom Tomato Flatbread recipe combines grilled flatbread with juicy heirloom tomatoes, fresh mozzarella and peppery arugula.
Ingredients
Scale
- 2 large rectangular or oval flatbreads
- 3 medium-sized heirloom tomatoes, thinly sliced
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 12-ounces fresh mozzarella cheese, thinly sliced
- 3-ounces baby arugula
- 3–4 slices prosciutto, torn
- 1 tablespoon flaked Parmesan cheese
- Cracked black pepper, for garnish
Dressing for Arugula:
- 1 1/2 tablespoons olive oil
- 2 teaspoons golden balsamic vinegar
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of crushed red pepper flakes
- Juice from the tomatoes
Instructions
- Thinly slice the heirloom tomatoes. Season with salt and pepper. Reserve any juice from the tomatoes for the dressing.
- Thinly slice the mozzarella and lay out on paper towels to absorb and excess moisture.
- In a small bowl, combine all of the ingredients, including the juice from the tomatoes, for the dressing.
- Add the arugula to a bowl and lightly dress with the prepared dressing. Reserve.
- While the grill is heating, brush the top of the flatbread with olive oil.
- Once heated, place the flatbread on the grill, oiled side down.
- Brush the top side with olive oil. Grill until the underside is crisp and has grill marks.
- Flip and brush on a touch more olive oil.
- Top the grilled side with mozzarella and tomato slices. Grill until the underside is toasty.
- Move the flatbreads off the direct heat and allow to sit in the grill with the heat turned off for about 3-5 minutes to slightly melt the cheese.
- Top the flatbreads with a sprinkling of the arugula salad, a few pieces of torn prosciutto, flaked Parmesan cheese and cracked black pepper.
- Serve immediately.
- ENJOY!
Notes
- Preheat your grill fully before placing the flatbread on it for even cooking and perfect grill marks.
- Thinly, and evenly, slice the tomatoes and mozzarella.
- Brush both sides of the flatbread generously with olive oil to help it crisp up nicely and prevent sticking to the grill.
- Use medium-high heat to avoid burning the flatbread, while ensuring it becomes crispy.
- Have all of the ingredients ready at the grill, as the process is quick and prepping will help to ensure the flatbread does not burn.
- Don’t discard the juice from the tomatoes; use it in the dressing to add extra flavor.
- Lightly dress the arugula to avoid making the flatbread soggy while adding a fresh, tangy flavor. You will not use all of the dressing.
- After grilling, let the flatbread sit off the direct heat to allow the cheese to soften.
- Serve the flatbread, immediately.
- Customize the recipe by adding or substituting ingredients based on your preferences or dietary needs.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: American