Go Back

SUMMER FLATBREAD WITH GRILLED VEGGIES

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.


Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Quick & Easy
Servings: 2 -4
Author: the communal feast

Ingredients

  • Sundried tomato pesto
  • 1 jar of sundried tomato About 1 cup
  • 1 tablespoon fresh rosemary
  • 1 tablespoon walnuts
  • ½ tablespoon red pepper flakes
  • 2 cloves of garlic
  • Salt & pepper to taste
  • Splash of extra virgin olive oil
  • Flatbread:
  • 3 corn husks
  • 8-10 sprigs of asparagus
  • 1 jalapeno
  • 3-4 nectarines cut in slices
  • Store bought flatbreads
  • ¼ cup thinly sliced red onions
  • 10-12 mini boccoccini balls fresh mozzarella works, you just want to tear a few pieces and cover the flatbread
  • Handful of cherry tomatoes cut in half
  • Handful of arugula
  • 5-6 slices of prosciutto
  • 5-6 basil leaves thinly chopped
  • Honey for drizzling
  • Red pepper flakes for garnish –optional

Instructions

To make the sundried tomato pesto:

  • 1. Add all ingredients to a food processor including the oil from the sundried tomatoes. Blend until smooth. Store in refrigerator for up to 5 days.

To make the grilled veggies:

  • 2. Heat the grill to medium high heat
  • 3. Wrap the asparagus in foil, season with butter, garlic powder, salt &
    pepper.
  • 4. Remove the husk from the corn and spray with olive oil cooking spray of
    brush with butter. Place corn and asparagus directly on the grill.
  • 5. Remove the asparagus from the grill after 10 minutes. Ensure to turn the corn husks every 5 minutes and grill for 15 minutes.
  • 6. Use a grilling tray, spray it with cooking spray and add the sliced nectarines. Cook for 5 minutes on the grill. Place the jalepeno directly on the grill. You just want to light char the jalepeno which takes about 3-4 minutes. Remove all your veggies from the grill and turn the grill to low heat.
  • 7. Once the corn has cooled enough to handle, cut the kernels off the ear. Chop the asparagus in half and slice the jalepeno.

Prepare the flatbread:

  • 8. Spread the sundried tomato pesto on the flatbreads. Next add the boccoccini balls, you just want to tear a few pieces and spread them out evenly.
  • 9. Add the sliced red onions, asparagus, corn, cherry tomatoes and nectarines to the flatbread. Transfer the flatbread to the grill and grill for 2-3 minutes. Once the cheese has melted and the flatbread has a nice char, remove from the heat and turn off grill.
  • 10. Garnish the flatbread with fresh arugula, torn pieces of prosciutto and fresh chopped basil.
  • To served drizzle some honey over the flatbread and enjoy!


  •