2 months ago

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

  1. 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.)
  2. To make the flatbreads: Heat a grill to medium-high heat.
  3. 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.
  4. Cut the burrata into 1-inch pieces and scatter it over the warm flatbread. It will start to melt.
  5. 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

Grilled Flatbread With Corn & Burrata