Plum & Burrata Flatbread with Balsamic and Arugula
Plum & Burrata Flatbread with Balsamic and Arugula takes approximately 15 minutes from beginning to end. This main course has 674 calories, 20g of protein, and 38g of fat per serving. For $3.86 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Love and Olive Oil requires baby arugula, pepper, olive oil, and burrata cheese. A couple people made this recipe, and 66 would say it hit the spot. With a spoonacular score of 33%, this dish is rather bad. If you like this recipe, you might also like recipes such as Pickled Stone Fruit and Burrata Flatbread, Toasted Bread with Burratan and Arugula, and Arugula Salad with Tomatoes, Corn, and Burrata.
Servings: 4
Ingredients:
handful or two of fresh baby arugula
balsamic glaze*
3 large basil leaves, torn
8 ounces burrata cheese (2 4oz balls)
coarse sea salt (such as Maldon or fleur de sel)
4 naan flatbreads
olive oil, for brushing
freshly cracked black pepper, to taste
4 ripe plums (or fruit). pitted and sliced
Equipment:
grill pan
frying pan
grill
aluminum foil
Cooking instruction summary:
Preheat grill or grill pan. Lightly brush naan with olive oil on both sides. Grill for 2-4 minutes, flipping once part way through, or until grill marks are nicely defined and bread is heated through. (Tip: if using a grill pan, try placing a weight on top of the bread, such as smaller sized skillet or a brick wrapped in foil, which will press the bread firmly into the grill pan and produce more defined grill marks). Cut burrata into chunks, and spread onto warm flatbread. Top with sliced plums, baby arugula, and torn basil. Drizzle with balsamic glaze and sprinkle liberally with sea salt and black pepper to taste.
Step by step:
1. Preheat grill or grill pan. Lightly brush naan with olive oil on both sides. Grill for 2-4 minutes, flipping once part way through, or until grill marks are nicely defined and bread is heated through. (Tip: if using a grill pan, try placing a weight on top of the bread, such as smaller sized skillet or a brick wrapped in foil, which will press the bread firmly into the grill pan and produce more defined grill marks).
2. Cut burrata into chunks, and spread onto warm flatbread. Top with sliced plums, baby arugula, and torn basil.
3. Drizzle with balsamic glaze and sprinkle liberally with sea salt and black pepper to taste.
Nutrition Information:
covered percent of daily need
