Grilled Flatbread with Corn & Burrata

By Lunds & Byerlys

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

  • 2
    naan flatbreads
  • L&B Extra Virgin Olive Oil, for brushing
  • 4
    ounces burrata
  • 1
    cup halved cherry tomatoes
  • ⅓
    cup fresh sweet corn kernels
  • 1
    avocado, sliced
  • ½
    cup loosely packed arugula
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the basil vinaigrette:

  • 2
    cups packed basil leaves
  • 1
    garlic clove, minced
  • 2
    tablespoons minced shallot
  • 2
    teaspoons freshly squeezed lemon juice
  • 2
    tablespoons white balsamic vinegar
  • 1
    teaspoon kosher salt
  • ½
    cup L&B Extra Virgin Olive Oil
  • Freshly ground black pepper, to taste

Directions

  1. 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.)

  2. 2

    To make the flatbreads: Heat a grill to medium-high heat.

  3. 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.

  4. 4

    Cut the burrata into 1-inch pieces and scatter it over the warm flatbread. It will start to melt.

  5. 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

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