Grilled Flatbread with Corn & Burrata
May 11, 2024
Neighbors drop by unexpectedly? Co-workers coming over for happy hour? Want a light-yet-comforting dinner after a stressful day? Try our Grilled Flatbread With Corn & Burrata. It’s delicious and easy to make, and it’s ready to serve in 15 minutes.
This recipe brings together a mix of delicious flavors and textures — fresh basil, peppery arugula, bold garlic, crunchy corn and soft burrata. The naan comes off the grill with a nice char, which adds complexity and depth. Fresh cherry tomatoes serve as a light, bright contrast to all that smoky goodness.
SERVINGS
2-4
PREP TIME
10 min
COOK TIME
5 min
Ingredients
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2naan flatbreads
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L&B Extra Virgin Olive Oil, for brushing
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4ounces burrata
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1cup halved cherry tomatoes
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⅓cup fresh sweet corn kernels
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1avocado, sliced
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½cup loosely packed arugula
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Kosher salt, to taste
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Freshly ground black pepper, to taste
For the basil vinaigrette:
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2cups packed basil leaves
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1garlic clove, minced
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2tablespoons minced shallot
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2teaspoons freshly squeezed lemon juice
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2tablespoons white balsamic vinegar
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1teaspoon kosher salt
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½cup L&B Extra Virgin Olive Oil
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Freshly ground black pepper, to taste
Directions
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1
To make the basil vinaigrette: Combine the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil and black pepper in a blender or food processor. Blend until smooth. Taste and season with additional salt and pepper, if necessary. Set aside. (The vinaigrette will keep in a sealed container in the refrigerator for up to 5 days.)
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2
To make the flatbreads: Heat a grill to medium-high heat.
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3
Lightly brush both sides of the naan with olive oil. Place the naan on the grill and cook, flipping halfway through, until it has nice grill marks, 3 to 5 minutes. Transfer to a serving platter.
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4
Cut the burrata into 1-inch pieces and scatter it over the warm flatbread. It will start to melt.
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5
Top the flatbreads with the tomatoes, sweet corn, avocado slices and arugula and drizzle with the basil vinaigrette. Season with salt and black pepper. Serve warm.
Recipe adapted from: Two Peas and Their Pod