This recipe brings collectively a mixture of scrumptious flavors and textures — contemporary basil, peppery arugula, daring garlic, crunchy corn and delicate burrata. The naan comes off the grill with a pleasant char, which provides complexity and depth. Contemporary cherry tomatoes function a light-weight, shiny distinction to all that smoky goodness.
The most effective factor about this recipe, along with how straightforward it’s, is the contemporary summer time components it’s made with. In fact, you might make it year-round, however there’s nothing higher than ripe, juicy, in-season tomatoes and contemporary off-the-cob candy corn.
Find out how to make Grilled Flatbread with Corn & Burrata
Components
2 naan flatbreads
Further Virgin Olive Oil, for brushing
4 ounces burrata
1 cup halved cherry tomatoes
⅓ cup contemporary candy corn kernels
1 avocado, sliced
½ cup loosely packed arugula
Kosher salt, to style
Freshly floor black pepper, to style
For the basil French dressing:
2 cups packed basil leaves
1garlic clove, minced
2 tablespoons minced shallot
2 teaspoons freshly squeezed lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon kosher salt
½ cup Further Virgin Olive Oil
Freshly floor black pepper, to style
Instructions
To make the basil French dressing: Mix the basil, garlic, shallot, lemon juice, vinegar, salt, olive oil and black pepper in a blender or meals processor. Mix till easy. Style and season with extra salt and pepper, if vital. Put aside. (The French dressing will maintain in a sealed container within the fridge for as much as 5 days.)
To make the flatbreads: Warmth a grill to medium-high warmth.
Evenly brush either side of the naan with olive oil. Place the naan on the grill and prepare dinner, flipping midway by means of, till it has good grill marks, 3 to five minutes. Switch to a serving platter.
Lower the burrata into 1-inch items and scatter it over the nice and cozy flatbread. It should begin to soften.
Prime the flatbreads with the tomatoes, candy corn, avocado slices and arugula and drizzle with the basil French dressing. Season with salt and black pepper. Serve heat.
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