- 7-8 tricolor grape tomatoes
- 1/4 burrata
- 3-4 bail leaves
- 1/4 cup balsamic vinegar
- 1tsp truffle oil
- 1/4 avocado sliced
- Handful crumbled bacon
- Ranch dressing to drizzle
- 3-4 mini balls of mozerella
- 1tbs rosemary goat cheese
- 1/4 cup charred corn
- 1/4 cup sliced red onion
- 1 premade flatbread
Steps
- Turn oven to broil and toast Flatbread for 1-2 minutes
- In a pan, add olive oil and bring to medium heat. Add tomatoes and cook for 5 minutes or until softened
- Slice Flatbread into 3 sections (as pictured above)
- Flatbread 1: smear with burrata and top with cooked tomatoes
- In seperate pan, add balsamic and bring to medium heat, consistently whisking for 3-5 minutes until a thicker consistency is achieved
- Drizzle balsamic on tomatoes and burrata.
- Drizzle with truffle oil
- Slice basil and sprinkle ontop
- Flatbread 2: slice mozerella balls into 4 slices each and lay across Flatbread
- Add flatbread back into oven and toast for 1-2 minutes until cheese melts
- Remove from oven and layer with sliced avocado
- Sprinkle bacon and drizzle with ranch
- Flatbread 3: smear with rosemary goat cheese
- Place back in oven and toast for 1-2 minutes
- Top with charred corn and sliced red onion