Grilled Caprese Flatbread with Basil Chimichurri
This grilled caprese flatbread features smoky grilled flatbread crusts with fresh mozzarella, juicy summer tomatoes, and a drizzle of flavorful basil chimichurri sauce.
Servings 4 servings
Calories 375kcal
Ingredients
Basil Chimichurri
- 2 tablespoons minced shallot
- 2 medium cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 teaspoons honey
- 1/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup firmly-packed fresh parsley, minced
- 1/2 cup firmly-packed fresh basil, minced
- 2 tablespoons firmly-packed fresh oregano, minced
- Kosher salt and pepper to taste
Grilled Caprese Flatbread
- 8 oz fresh mozzarella, thinly sliced
- 2 medium tomatoes, thinly sliced
- 2 medium flatbreads
- Kosher salt and pepper to taste
Instructions
Basil Chimichurri
- In a medium bowl, whisk shallot, garlic, red pepper flakes, honey, and vinegar together. Slowly drizzle in olive oil, whisking constantly until smooth. Mix in parsley, basil, and oregano. Season with salt and pepper to taste.
- Store chimichurri sauce in refrigerator until ready to use.
Grilled Caprese Flatbread
- 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 grill. Allow flatbreads to cook 3-5 minutes until mozzarella is melted and bottom of flatbreads are slightly charred. Use a spatula to slide flatbread off of grill and onto a cutting board.
- Drizzle warm flatbread with chimichurri. Cut into wedges and serve immediately while warm. Enjoy!
Notes
Storing Instructions
Store flatbread in refrigerator up to 4 days.
Nutrition
Serving: 2 wedges | Calories: 375kcal | Carbohydrates: 19.8g | Protein: 15.4g | Fat: 26.5g | Saturated Fat: 9.1g | Cholesterol: 40mg | Sodium: 238mg | Potassium: 233mg | Fiber: 1.9g | Sugar: 4.7g | Calcium: 263mg | Iron: 2mg