Saturday, May 29, 2021

Kicking Off Summer...Featuring Tomato-Zucchini Pesto Flatbread with Chèvre and Balsamic Drizzle #summercooking #flatbread #gardenveggies

It's hard to believe Summer is officially starting now that Memorial Day weekend is here! My Dad is growing his annual warm-weather veggie garden...and he starting picking tomatoes and zucchini this week. That means it's time to create some warm-weather dishes to showcase his fresh veggies! This Tomato-Zucchini Pesto Flatbread with Chèvre and Balsamic Drizzle is a great example. These veg-friendly flatbreads pair economical in-season tomatoes and zucchini with shallots, herbal pesto, creamy goat cheese, and a tangy balsamic reduction. They're a snap to make thanks to using naan for the base. Don't feel like turning your oven on? No worries! These flatbreads can also be cooked outside on the grill. 

Tomato-Zucchini Pesto Flatbread with Chèvre and Balsamic Drizzle
a Weekend Gourmet Original
Ingredients (makes two flatbreads):
  • 2 personal-size naan flatbreads [NOTE: I used frozen garlic naan]
  • 2/3 cup basil pesto -- fresh or store-bought
  • 12 grape tomatoes, halved lengthwise
  • 1 small zucchini, thinly sliced
  • 1/4 cup thinly sliced shallot
  • 2 ounces chèvre (or other soft, mild goat cheese)
  • Olive oil for drizzling
  • Flaky sea salt
  • Freshly ground black pepper
  • 1 cup balsamic vinegar cooked in a non-stick saucepan over medium-high heat until syrupy and reduced by half
Step 1: Preheat oven to 400℉. Place parchment paper on a large rimmed baking sheet. Lay the naan flatbreads on the parchment, then top each with 1/3 cup of pesto. Spread the pesto in an even layer on the flatbread base, then alternate tomato halves and sliced zucchini on top of the pesto. Evenly scatter the sliced shallots among the veggies.
Step 2: Break off bite-sized pieces of the chèvre and nestle it among the veggies. Drizzle both flatbreads with olive oil, then top with the coarse sea salt and freshly ground pepper.
Step 3: Bake the flatbreads for 10-15 minutes, until the veggies are cooked and the tomatoes begin to wrinkle. Turn the heat to broil and carefully monitor. Broil just until the naan is golden-brown on the edges and the chèvre begins to bubble. Immediately before serving, drizzle each flatbread with the reduced balsamic glaze.
These  flatbreads are truly an explosion of textures and flavors! The garlicky naan, basil pesto, warm chèvre, and fresh garden veggies work perfectly together. Then? The drizzle of sweetly sour balsamic provides a pop of flavor to every bite. With one bite, you'll immediately understand why this flatbread is on heavy rotation in my kitchen during the Summer veggie season!

No comments:

Post a Comment

I love hearing your feedback!!!