As kids head back to school this week or for some next week, I get requests to create recipes that families can put together easily, yet nutritious enough for kids to enjoy as an after-school-snack or later as dinner. This is one such recipe that includes late summer produce that are at their best right now.
We start by picking up some naan or any flatbread you prefer, grill some fresh corn, stone fruit like peach or nectarine even plums are excellent in this recipe. Slice up some sweet baby tomatoes, mozzarella or the baby mozzarella balls are cute and beautiful. Then smear generous amounts of sun dried pesto store-bought is fine or my recipe is fresh, perfect and delicious here. Thats it!
GRILLED CORN NECTARINE FLATBREAD WITH SUN-DRIED TOMATO PESTO
Easy delicious flatbread topped with homemade flavorful sun-dried tomato pesto with seasonal grilled corn, stone fruit, baby tomatoes, mozzarella and fresh basil.
Ingredients
Sun-Dried Tomato Pesto
- 1 8 oz jar sun-dried tomatoes
- 2 tbsps lemon juice
- ½ cup extra virgin olive oil
- ½ cup walnuts
- 2 cloves garlic
- sea salt and black pepper as nedeed
- pinch of chili flakes
For the Flatbread
- 2-3 nectarines or any stone fruit of your choice like peach or plums stone removed and sliced equally
- 1-2 medium fresh corn dehusked
- 4 ounces fresh mozzarella thinly sliced, regular or baby sized leave baby sized whole
- 1 cup baby mixed colored tomatoes sliced if needed
- 4 Naan or other flatbreads, wholegrain or white or garlic
- 2 tbsp e.v olive oil for brushing and final drizzle
- 1 cup Sun-dried tomato pesto, recipe included
- 2 tbsps lemon juice
- ½ cup fresh basil leaves
- salt and pepper as needed
- pinch of chili flakes
Instructions
- In a food processor, combine sun-dried tomatoes in oil, basil, walnuts, garlic, and salt. Blend until smooth, you may need to add more oil to help blend until smooth depending on the machine.
- Transfer to an airtight container and store in the refrigerator for up to a month, making sure theres a thin layer of oil oil covering he surface go prevent it from going bad.
Flatbread
- Heat grill pan over medium-high heat.
- In large bowl, whisk olive oil and lemon juice. Brush the corn and nectarines with he lemon- olive oil mixture and allow it to marinate 10 minutes while grill pan pre-heats. Once the pan is hot, drain excess marinate from corn and peaches and season generously with salt and pepper. Cook corn 3-4 minutes on each side and peaches 2-3 minutes on each side, until nicely charred and deep grill marks develop.
- Carefully slice kernels off the corn cob, discard the core.
- For store-bought flatbread, brush each side lightly with olive oil. Grill the naan until warmed and lightly charred as they're already cooked, about 2 minutes, and flip with tongs once.
- Spoon pesto onto each naan and spread, leaving a ½” border around the perimeter.
- Top with 3-5 pieces of baby mozzarella, ¼ of grilled corn, ¼ of grilled nectarine slices and baby tomatoes. Cover with a lid and cook about 2 minutes, until cheese has slightly melted.
- Take it off the heat and serve garnished with fresh torn basil. Repeat with remaining flatbreads. Drizzle with olive oil, slice and serve hot.
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Summer Flatbread with grilled corn & nectarines
INGREDIENTS
- 1/4 cup extra virgin olive oil plus more for drizzling
- Juice of 1 lemon
- Kosher salt and freshly ground pepper
- 1 ear corn husks removed
- 2 peaches skin on, pitted and cut into 8 equal pieces
- 4 ounces sun-dried tomato pesto
- 4 ounces fresh mozzarella thinly sliced
- 3 ounces multi-colored cherry tomatoes halved
- 4 flatbreads homemade or storebought
- 6 fresh basil leaves thinly sliced
INSTRUCTIONS
- In large bowl, whisk olive oil and lemon juice. Add corn and peaches; let marinate 10 minutes while grill pan pre-heats.
- Heat grill pan over medium-high heat. When hot, drain excess marinate from corn and peaches and season generously with salt and pepper. Cook corn 3-4 minutes on each side and peaches 2-3 minutes on each side, until nicely charred and deep grill marks develop.
- Carefully slice kernels off the corn cob, discarding the core.
- If baking flatbread from scratch, grill as per directed by recipe. This can be done up to a day in advance—store flatbread in an air-tight container until ready to use.
- If using store-bought flatbread, brush each side lightly with olive oil and grill one piece (or as many as you can comfortably fit in your grill pan). Cook about 2 minutes and flip with tongs. Spoon pesto onto bread and spread out, leaving a ½” border around the perimeter.
- Top with 2 slices of the mozzarella, grilled corn, peaches and tomatoes. Cover with a lid and cook about 2 minutes, until cheese has melted slightly.
- Remove from the heat and top with basil. Repeat with remaining flatbreads. Drizzle with olive oil, slice and serve hot.
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