Grilled Flatbread With Corn & Burrata
Neighbors drop by unexpectedly? Co-workers coming over for happy hour? Want a light-yet-comforting dinner after a stressful day? Try our Grilled Flatbread With Corn & Burrata. It’s delicious and easy to make, and it’s ready to serve in 15 minutes.
This recipe brings together a mix of delicious flavors and textures — fresh basil, peppery arugula, bold garlic, crunchy corn and soft burrata. The naan comes off the grill with a nice char, which adds complexity and depth. Fresh cherry tomatoes serve as a light, bright contrast to all that smoky goodness.
2 to 4 servings
Preparation time: 10 minutes
Cook time: 5 minutes
Ingredients
For the basil vinaigrette:
2 cups packed basil leaves
1 garlic clove, minced
2 tablespoons minced shallot
2 teaspoons freshly squeezed lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon kosher salt
½ cup L&B Extra Virgin Olive Oil
Freshly ground black pepper, to taste
For the flatbread:
2 naan flatbreads
L&B Extra Virgin Olive Oil, for brushing
4 ounces burrata
1 cup halved cherry tomatoes
⅓ cup fresh sweet corn kernels
1 avocado, sliced
½ cup loosely packed arugula
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions
- To make the basil vinaigrette: Combine the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil and black pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary. Set aside. (The vinaigrette will keep in a sealed container in the refrigerator for up to 5 days.)
- To make the flatbreads: Heat a grill to medium-high heat.
- Lightly brush both sides of the naan with olive oil. Place the naan on the grill and cook, flipping halfway through, until it has nice grill marks, 3 to 5 minutes. Transfer to a serving platter.
- Cut the burrata into 1-inch pieces and scatter it over the warm flatbread. It will start to melt.
- Top the flatbreads with the tomatoes, sweet corn, avocado slices and arugula and drizzle with the basil vinaigrette. Season with salt and black pepper. Serve warm.
Recipe adapted from: Two Peas and Their Pod
