Cherry and Basil Pesto Flatbread
Prep Time
Cooking Mode
½ medium red onion
4 naan breads
¾ cup store-bought or homemade basil pesto
¾ cup fresh Parmesan cheese, finely grated
1 ball fresh mozzarella cheese, drained, patted dry and coarsely torn
½ lb fresh cherries, pitted and halved
2 tsp rosemary, finely chopped
2 cups arugula, coarsely torn
¾ cup basil leaves, coarsely torn
1 tbsp olive oil
1 tbsp apple cider vinegar
½ medium red onion
4 naan breads
¾ cup store-bought or homemade basil pesto
¾ cup fresh Parmesan cheese, finely grated
1 ball fresh mozzarella cheese, drained, patted dry and coarsely torn
½ lb fresh cherries, pitted and halved
2 tsp rosemary, finely chopped
2 cups arugula, coarsely torn
¾ cup basil leaves, coarsely torn
1 tbsp olive oil
1 tbsp apple cider vinegar
Directions
1With the rack in the middle position, preheat the oven to 425°F (220°C).
2On a work surface, thinly slice half of the red onion. Cut the remaining onion into small dice and place in a large bowl.
3Place the naan on a non-stick or parchment paper-lined baking sheet. Spread the pesto over the naan, about 3 tbsp (45 ml) per flatbread. Sprinkle with ½ cup of the Parmesan. Top with the mozzarella, sliced red onion, cherries and rosemary. Season with salt and pepper. Bake for 12 minutes.
4Meanwhile, add the arugula, basil, olive oil and vinegar to the bowl of diced onion. Season with salt and pepper. Mix well.
5Remove the baking sheet from the oven. Top the flatbreads with the arugula mixture and sprinkle with the remaining Parmesan. Serve immediately.
Disclaimer
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Personal Note
Personal Note
