Heirloom Tomato Flatbreads with Pesto, Mozzarella and Balsamic Arugula

Summer tomatoes are a true gift and this flatbread recipe lets them take center stage. Juicy heirloom grape tomatoes are roasted until soft and bursting with sweetness, paired with creamy fresh mozzarella and a generous spread of basil pesto. A handful of peppery arugula tossed in balsamic dressing adds a bright, tangy finish.

These flatbreads come together quickly-just assemble, bake and top with a simple salad. They’re perfect for a light weeknight dinner or as an impressive appetizer for a gathering. Every bite is a delightful mix of warm, melty cheese and fresh, crisp greens.

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Ingredients

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F. Wash and dry all produce. Halve the heirloom grape tomatoes lengthwise. Thinly slice the fresh mozzarella. Roughly chop the walnuts.
2. Place the flatbreads on a baking sheet. Spread the pesto evenly over the tops of the flatbreads in a thin layer.
3. Top the flatbreads with the sliced mozzarella and halved tomatoes. Bake until the cheese is melted and the tomatoes are softened, about 8-10 minutes.
4. Meanwhile, in a medium bowl, whisk together the balsamic vinegar and a generous drizzle of olive oil (about 2 teaspoons). Season with salt and pepper to taste.
5. Add the arugula to the bowl with the dressing and toss to coat evenly.
6. Remove the flatbreads from the oven. Top with the dressed arugula salad and sprinkle with the chopped walnuts. Tear the basil leaves from the stems and scatter over the top. Cut into slices and serve immediately.

Recipe Tips

FAQ

Can I use a different type of tomato?

Yes, any ripe tomato works well. Cherry tomatoes or sliced Roma tomatoes are great substitutes.

Can I make this recipe dairy-free?

Absolutely. Use a dairy-free mozzarella alternative and a vegan pesto to keep it dairy-free.

How do I store leftovers?

Store any leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.