- Soft grilled flatbread crusts - Gooey mozzarella, juicy tomatoes, and chimichurri sauce - Minutes to make and an easy summer appetizer
- Shallot - Garlic - Red pepper flakes - Honey - White vinegar - Olive oil
- Parsley - Basil - Oregano - Mozzarella - Tomatoes - Flatbread
In a medium bowl, whisk shallot, garlic, pepper, honey, vinegar, olive oil, parsley, basil, and oregano until smooth.
Arrange mozzarella and tomato slices on flatbreads. Sprinkle salt and pepper over top.
Preheat a grill to 350F. Slide flatbreads onto grill and immediately close lid. Allow to cook 3-5 minutes until cheese is melted.
Drizzle chimichurri sauce over flatbread and cut into wedges. Serve immediately while warm and enjoy!