Flatbread 3 Ways


  • 7-8 tricolor grape tomatoes 
  • 1/4 burrata 
  • 3-4 bail leaves 
  • 1/4 cup balsamic vinegar 
  • 1tsp truffle oil
  • 1/4 avocado sliced 
  • Handful crumbled bacon 
  • Ranch dressing to drizzle 
  • 3-4 mini balls of mozerella 
  • 1tbs rosemary goat cheese
  • 1/4 cup charred corn 
  • 1/4 cup sliced red onion
  • 1 premade flatbread 


  1. Turn oven to broil and toast Flatbread for 1-2 minutes 
  2. In a pan, add olive oil and bring to medium heat. Add tomatoes and cook for 5 minutes or until softened 
  3. Slice Flatbread into 3 sections (as pictured above) 
  4. Flatbread 1: smear with burrata and top with cooked tomatoes
  5. In seperate pan, add balsamic and bring to medium heat, consistently whisking for 3-5 minutes until a thicker consistency is achieved 
  6. Drizzle balsamic on tomatoes and burrata. 
  7. Drizzle with truffle oil 
  8. Slice basil and sprinkle ontop 
  9. Flatbread 2: slice mozerella balls into 4 slices each and lay across Flatbread 
  10. Add flatbread back into oven and toast for 1-2 minutes until cheese melts 
  11. Remove from oven and layer with sliced avocado 
  12. Sprinkle bacon and drizzle with ranch 
  13. Flatbread 3: smear with rosemary goat cheese
  14. Place back in oven and toast for 1-2 minutes
  15. Top with charred corn and sliced red onion 

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