Heirloom Tomato Flatbreads

🥘 Ingredients

• arugula
  4 oz
• balsamic vinegar
  5 tsp
• basil oil
  5 tsp
• flatbreads
  4 unit
• fresh mozzarella (sliced)
  8 oz
• heirloom grape tomatoes (halved)
  8 oz
• olive oil
  2 tsp
• pepper
• pesto (spread)
  4 oz
• salt
• walnuts (chopped)
  2 oz

🍳 Cookware

• baking sheet
• medium bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Halve heirloom grape tomatoes . Thinly slice fresh mozzarella . Roughly chop walnuts .

   heirloom grape tomatoes: 8 oz (halved), fresh mozzarella: 8 oz (sliced), walnuts: 2 oz (chopped)
2. 

   2

   Place flatbreads on a baking sheet (divide between 2 sheets for 4 servings). Evenly spread tops with pesto .

   flatbreads: 4 unit, pesto: 4 oz (spread)
3. 

   3

   Top flatbreads with mozzarella and tomatoes. Bake until cheese has melted and tomatoes are softened, ⏱️ 10 minutes . (For 4 servings, swap rack positions halfway through roasting.)
4. 

   4

   Meanwhile, in a medium bowl , whisk together half the balsamic vinegar (all the vinegar for 4 servings) and a large drizzle of olive oil .

   balsamic vinegar: 5 tsp, olive oil: 2 tsp
5. 

   5

   Add arugula to bowl with dressing and toss to combine. Season with salt and pepper .

   arugula: 4 oz, salt, pepper
6. 

   6

   Top baked flatbreads with salad and sprinkle with walnuts. Drizzle with basil oil to taste. Slice into pieces and serve.

   basil oil: 5 tsp