Heirloom Tomato and Pesto Flatbread with Fresh Mozzarella and Balsamic Arugula

Juicy heirloom grape tomatoes are the star of this flatbread, where they roast alongside creamy mozzarella and fragrant pesto until soft and bursting with flavor. Topped with a bright balsamic arugula salad and crunchy walnuts, each bite is a perfect balance of savory, tangy and fresh.

This recipe comes together in under 30 minutes, making it an ideal weeknight dinner or a showstopping appetizer for guests. The combination of melted cheese, sweet tomatoes and peppery arugula is simply irresistible.

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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

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Basil OilView 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 the oven to 450°F (230°C) and adjust the rack to the top position. Wash and dry all produce. Halve the heirloom grape tomatoes, thinly slice the fresh mozzarella and roughly chop the walnuts.
2. Place the flatbreads on a baking sheet (use two sheets for 4 servings). Spread the pesto evenly over each flatbread.
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. For 4 servings, swap the rack positions halfway through baking.
4. Meanwhile, in a medium bowl, whisk together the balsamic vinegar (use all for 4 servings) and a large drizzle of olive oil.
5. Add the arugula to the bowl with the dressing and toss to combine. Season with salt and pepper to taste.
6. Remove the flatbreads from the oven. Top with the dressed arugula and sprinkle with the chopped walnuts. Drizzle with basil oil to taste. Slice into pieces and serve immediately.

Recipe Tips

FAQ

Can I use regular tomatoes instead of heirloom grape tomatoes?

Yes, any small, sweet tomato variety will work, but heirloom grape tomatoes add a beautiful color and intense flavor.

What can I substitute for walnuts?

Pine nuts or sliced almonds are great alternatives. Toast them lightly for extra crunch.

How do I store leftovers?

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