The warmth of summer is here and I couldn't be happier about it! As sad as I am to see the spring season go, I am looking forward to the easy living the Summer months provide. We recently added a golden retriever puppy to our family, so in between keeping up with her and our work schedules, I am always looking for simple yet delicious dinner ideas. This recipe was inspired by my recent trip to our farmer's market where I was so excited to see the most beautiful tomatoes and bundles of fresh basil. This blistered tomato, burrata and pesto flatbread comes together in minutes and is loaded with amazing flavor.
When you use quality ingredients, you don't need to add a lot to them. I used a mix of fresh cherry tomatoes, sliced shallots and drizzled them with olive oil and Maldon sea salt. If you are making this for a party, you could do this step ahead of time and then just reheat them right before placing them on the flatbread.
I blended up a fresh batch of pesto for this recipe but you could certainly use a jar of store bought pesto. I could eat it by the spoonful ;)
The smell you get from the blistered tomatoes is amazing! It always reminds me of when I'm shopping in a William Sonoma store. Have you ever noticed how amazing it always smells in that store?
Assembling the flatbread is so simple. I spread a few spoonfuls of the pesto on top of the flatbread, added torn pieces of the burrata cheese, and topped it with the blistered tomatoes. For a little kick, I also added a few red pepper flakes. I can't even tell you how incredible this flavor combination is!
This flatbread is perfect as an appetizer for a summer party or it makes for an amazing easy dinner served along side a summer salad. It can also easily be altered to fit any dietary restrictions with a gluten free crust, dairy free cheese, etc.
I hope you add this recipe to your summer menu! I would love to hear what some of your favorite summer recipes are, so be sure to comment below or on my Instagram :)
Blistered Tomato, Burrata & Pesto Flatbread Recipe
- 1 flatbread OR 1/2 pound pizza dough
- 2 cups fresh burrata cheese, torn into pieces
- 1/2 cup pesto
- 1 cup blistered cherry tomatoes
- Maldon sea salt
- cracked black pepper
- crushed red pepper flakes to garnish
- 1 cup cheery tomatoes
- 1 small shallot, thinly sliced
- 2 Tbs. olive oil
- Maldon sea salt and freshly ground pepper
- Preheat the broiler. In a medium baking dish, toss the cherry tomatoes, shallot and olive oil and season with Maldon sea salt and cracked black pepper. Place under the broiler for about 5 minutes, or until the tomatoes pop and are lightly brown.
- Preheat the oven to 400 (450 degrees for pizza dough) degrees. Place the flatbread on a baking sheet and lightly brush olive oil on top. Bake for 3-5 minutes (for pizza dough 8-12 minutes) till golden. Remove from oven and top with pesto and torn fresh burrata cheese. Let the burrata melt (can place back in the oven for a minute to speed up the process) before topping with the blistered tomatoes. Sprinkle with crushed red pepper flakes (optional). Slice and enjoy!