You had us at burrata. Narragansett Creamery burrata, that is. Oh yeah. They make these creamy balls of heavenly mozzarella in Providence, RI with local milk! The burrata cheese is hand-stretched, and just so happens to be an American Cheese Society award winner, too. That’s some damn good cheese! The best part of this meal is after you remove your flatbread from the oven. Wanna know why? That means it’s burrata time. You’ve already added the pesto, tomatoes and corn to the flatbread, baked it, and the burrata and greens are added last. Breaking apart your burrata and spreading it around your flatbread is possibly one of the most satisfying experiences ever. Seriously. Enjoy every second of it. Watch the cheese ooze slowly. Take your time, craft your masterpiece, you’re the artist!
Total prep time: 10-15 minutes
What’s in your bag:
- Tomato + charred corn salad
- Arugula, radish + basil
- Sundried tomato pesto
- Burrata
- Balsamic drizzle
- Flatbread
What you’ll need from home:
- An aluminum foil-lined sheet tray
- Cutting board
How to prep:
- Preheat your oven to 425F. Lay your flatbreads on the sheet tray. Topping time: spoon your sundried tomato pesto on and spread with the back of the spoon. Next, top with tomato + charred corn salad and distribute evenly.
- Toss it in the oven for 7-9 minutes.
- Remove carefully from the oven and sliiiiide your flatbreads onto the cutting board.
- Plop your burrata in the middle of the flatbread, and with your spoon, break the burrata in the center and spread the ooey-gooey cheese all around!
- Top with your arugula, radish + basil, and drizzle on your balsamic.
- Slice it up, peeps! Maybe drizzle on a little olive oil too? A crack of black pepper? Go nuts!
And that’s it! Dinner solved, dinner served. #weareWECO
