- 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 clove garlic
- 2 peaches, pitted and cut into ¼ inch slices
- 1 tbsp olive oil
- 2 pcs flatbread (12 to 14 oz total)
- 1 tub (8 oz) mini bocconcini, torn
- 2 cups arugula
1- In food processor, pulse together basil, oil, Parmesan, pine nuts, lime juice, Tajín® Clásíco Seasoning and garlic, until smooth; set aside.
2- 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.
3- Spread pesto on each flatbread leaving 1/2-inch border. Top with peach slices and bocconcini pieces.
4- 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.
5- 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.