I’ve been getting more messages about spring & summer recipe posts, so I figured I’d shared one of my easy favorites. Emmett and I used to have a giant garden when we lived in our Ohio home, and growing up- our families always had gardens. One of my very favorite things to grow (and eat) are grape tomatoes. You can grow them in a pot, in the ground, they don’t take up too much space, and they produce all season long. I’ll also take any excuse to cook with them or toss fresh tomatoes into a spring or summer recipe. Click through for my heirloom tomato flatbread recipe that works well as an appetizer, lunch, dinner, or early summer snack. Bonus points if you serve it with wine!
- 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!
PeggiApril 11, 2019 at 4:17 am
This recipe looks like what we’ve come to call our “pizza Friday” meal. We vary the toppings sometimes, but it’s fast, delish, and pairs well with Friday beverages. 😉 Nothing better than a sun-warmed tomato fresh from the vine. We’ve scaled back our garden in recent years, but we still plant a few tomatoes. I love how one yellow pear plant will feed an army! A few years ago I found a variety called chocolate cherry that had out-of-this-world flavor. Will you have a garden space in the new house? I know how much work they take, but the harvests sure do reward you.
SarahApril 12, 2019 at 7:35 am
That sounds like my kind of Friday! Speaking of… happy Friday! I’ll have to keep a lookout for “chocolate cherry tomatoes”. We probably won’t have a garden at our house this year- we have a very busy spring & summer planned, but I’ll throw some things into pots at the very least :) I love having a big garden though.
LellaleeMay 8, 2019 at 4:24 am
This dish looks absolutely amazing! My mouth is watering. My daughter and I are going to plant our own tomatoes – I think it’s so rewarding to be able to eat what you can grow at home. This is definitely a recipe I’m going to try – it does have such a summer vibe! xxx
SarahMay 8, 2019 at 12:29 pm
I just spotted our first tiny tomatoes on our plants this morning (so exciting!)- I can’t wait to pick them fresh this spring & summer. Let me know what you think of the flatbread- it’s one of my very favorites! Enjoy :)