Simple fresh summer flatbread made with juicy grilled nectarines, grilled corn, grilled asparagus, creamy mozzarella, fresh arugula and cherry tomatoes. A light meal perfect for summer grilling.
Summer days are here and if you’re like us you’re out there grilling as much as possible enjoying the summer heat and delicious flavours of the grill. In Canada we have 4 glorious months of summer heat and most of the time you’ll catch us outside on the grill sipping on an ice cold beer watching the dogs run around and cool off in the pool.
This flatbread recipe is a great way to empty out some leftover produce in the fridge and turn it into a delicious light flatbread recipe.
For the base of our flatbread we made a delicious sundried tomato pesto! Its so good and really brings all the ingredients together. In the food processor add a full jar of sundried tomatoes with the oil –The oil is the best part drizzle it over salads this summer .. YUMM Throw in some fresh rosemary, garlic cloves, walnuts, extra olive oil, red pepper flakes and of course salt & pepper. Save any leftover pesto and use on crostini’s or in pasta.
Next we use mini boccoccini balls which is just small balls of fresh mozzarella and tore them in half over the flatbread. Feel free to use any cheese you already have on hand like burrata or mozzarella. Add your grilled veggies to the flatbread and spread them out evenly to make sure every bite has a delicious medley of flavours. Turn your grill to low heat and grill the flatbread for 2 minutes. This will help melt the cheese and give the flatbread a nice char.
To finish things off we garnished our flatbreads with fresh arugula, fresh chopped basil, prosciutto slices and a drizzle of honey. Don’t be shy with the honey, the sweetness works well with the char from the grill.
We hope you enjoyed our summer flatbread!