Ingredients 

• 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

1. Turn oven to broil and toast Flatbread for 1-2 minutes 
2. In a pan, add olive oil and bring to medium heat. Add tomatoes and cook for 5 minutes or until softened 
3. Slice Flatbread into 3 sections (as pictured above) 
4. Flatbread 1: smear with burrata and top with cooked tomatoes
5. In seperate pan, add balsamic and bring to medium heat, consistently whisking for 3-5 minutes until a thicker consistency is achieved 
6. Drizzle balsamic on tomatoes and burrata. 
7. Drizzle with truffle oil 
8. Slice basil and sprinkle ontop 
9. Flatbread 2: slice mozerella balls into 4 slices each and lay across Flatbread 
10. Add flatbread back into oven and toast for 1-2 minutes until cheese melts 
11. Remove from oven and layer with sliced avocado 
12. Sprinkle bacon and drizzle with ranch 
13. Flatbread 3: smear with rosemary goat cheese
14. Place back in oven and toast for 1-2 minutes
15. Top with charred corn and sliced red onion