Heirloom Tomato Flatbread

• 8 oz heirloom grape tomatoes
• 2 oz pine nuts
• 8 oz fresh mozzarella
• 4 flatbreads
• 4 oz pesto
• 5 tablespoons balsamic vinegar
• 4 oz arugula
• olive oil or balsamic glaze, for drizzling (optional)

Preheat the oven to 450 degrees. Thinly slice the mozzarella into medallions. Line a baking sheet with parchment paper and position the flatbreads on top. Alternatively, you can use a pizza stone. Evenly spread the pesto over top of the flatbreads in a uniform layer. Top the flatbreads with the sliced mozzarella and halved grape tomatoes. Bake until the cheese is melted and the tomatoes are blistered… roughly 10 minutes.

Meanwhile, in a medium bowl, whisk together the balsamic vinegar and a drizzle of olive oil. Add the arugula to the dressing bowl and toss until the greens are evenly coated. Season with seat salt and freshly ground pepper to your liking. Remove the flatbreads from the oven, top with the salad, and sprinkle with pine nuts. Drizzle with olive oil or balsamic glaze (to taste), slice with a pizza cutter, and serve!

It’s really a simple recipe that only takes about 20 minutes to throw together. Emmett and I love eating this during the spring and summer months… it kind of has that ability to transport you to an Italian or Tuscan dinner without much effort.

Here is one last tip… you can also serve this at room temperature or chilled! Swap the mozzarella for goat cheese and skip baking the tomatoes… just slice them and sprinkle the fresh tomatoes on top. It’s equally as amazing both ways!

Do you have any favorite recipes that put you in a spring or summer state-of-mind? I’d love to hear them! This will definitely be on our dinner rotation more often as temperatures continue to rise and fresh tomatoes make their way into our home. Does anyone else like eating a lot of colorful food this time of year? Enjoy!