Charred Corn Caprese Flatbread
Ingredients
The flatbread
The toppings
-
4
ears
corn, shucked
-
1
pint
assorted grape tomatoes
-
8
oz
fresh mozzarella, cut into slices
-
½
cup
fresh basil, chiffoned
-
2
cloves
garlic, minced
-
4
tablespoons
olive oil
-
¼
cup
balsamic reduction
Instructions
- 1. Preheat the grill to medium-high heat.
- 2. Grill the corn for 2-4 minutes on each side until char marks appear, then cut the kernels off the cob.
- 3. Season the tomatoes with olive oil, salt, and pepper, then grill them in a basket for about 4-6 minutes until blistered.
- 4. Preheat the oven to 350°F.
- 5. Place naan on a baking sheet, drizzle 1 tablespoon of olive oil on each, and distribute the minced garlic and grilled tomatoes.
- 6. Bake for 8-10 minutes until the cheese is melted.
- 7. Top each flatbread with charred corn, fresh basil, and drizzle with balsamic reduction.
- 8. Cut and serve.
Nutrition Facts (estimated)
Servings
4 flatbreads
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
30mg
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