Heirloom Tomato Flatbreads

🥘 Ingredients

• arugula
  4 oz
• balsamic vinegar
  1 tbsp
• basil oil
  2 tsp
• flatbreads
  4 pieces
• fresh mozzarella
  4 oz
• heirloom grape tomatoes
  10 oz
• olive oil
  2 tbsp
• pesto
  3 tbsp
• walnuts
  1 oz

🍳 Cookware

• oven
• baking sheet
• medium bowl

1. 

   1

   Preheat oven to 450°F. Wash and dry all produce. Halve heirloom grape tomatoes . Thinly slice fresh mozzarella . Roughly chop walnuts .

   heirloom grape tomatoes: 10 oz, fresh mozzarella: 4 oz, walnuts: 1 oz
2. 

   2

   Place flatbreads on a baking sheet . Evenly spread tops with pesto .

   flatbreads: 4 pieces, pesto: 3 tbsp
3. 

   3

   Top flatbreads with fresh mozzarella and heirloom grape tomatoes. Bake until cheese has melted and tomatoes are softened ⏱️ 10 minutes .
4. 

   4

   Meanwhile, in a medium bowl , whisk together balsamic vinegar and a large drizzle of olive oil .

   balsamic vinegar: 1 tbsp, olive oil: 2 tbsp
5. 

   5

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

   arugula: 4 oz
6. 

   6

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

   basil oil: 2 tsp