PEACH AND PESTO FLATBREAD
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Difficulty
Normal
Time
20min
Portions
6
Ingredients
- - ### Pesto:
- - 1 cup lightly packed fresh basil leaves
- - 1/4 cup olive oil
- - 1/4 cup grated Parmesan cheese
- - 1/4 cup pine nuts
- - 2 tbsp lime juice
- - 1 tbsp *Tajín® Clásíco Seasoning*
- - 1 clove garlic
- - ### Flatbread:
- - 2 peaches, pitted and cut into ¼ inch slices
- - 1 tbsp olive oil
- - 1 tsp *Tajín® Clásíco Seasoning*
- - 2 pcs flatbread (12 to 14 oz total)
- - 1 tub (8 oz) mini bocconcini, torn
- - 2 cups arugula
Preparation
- - In food processor, pulse together basil, oil, Parmesan, pine nuts, lime juice, Tajín® Clásíco Seasoning and garlic, until smooth; set aside.
- - Preheat grill to medium-high heat; grease grate well. Toss peaches with oil and season with Tajín® Clásíco Seasoning. Grill for 1 to 2 minutes per side or lightly charred.
- - Spread pesto on each flatbread leaving 1/2-inch border. Top with peach slices and bocconcini pieces.
- - Grill, covered, for 3 to 5 minutes or until well-marked and cheese is starting to melt. If flatbread is charring too quickly on grill, move to indirect heat.
- - Top with arugula before serving. Tip: Pita, naan or pizza crust all can be used for the flatbread crust as preferred. Alternatively use 1/2 cup jarred basil pesto and stir in lemon juice and Tajín® Clásíco Seasoning. Finish flatbread also with thinly sliced prosciutto if desired.
