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As the days grow longer and the sun shines brighter, the vibrant flavors of summer come alive in our gardens and markets. One dish that epitomizes this seasonal bounty is the Corn & Tomato Pesto Flatbread. This delightful recipe transforms simple ingredients into a memorable culinary experience, perfect for gatherings, picnics, or a cozy dinner at home. With sweet roasted corn, juicy cherry tomatoes, and a zesty basil pesto, this flatbread not only captures the essence of warm-weather dining but also offers a balance of freshness and flavor that is hard to resist.

Corn & Tomato Pesto Flatbread

Experience the taste of summer with our Corn & Tomato Pesto Flatbread! This simple yet flavorful dish features sweet roasted corn, juicy cherry tomatoes, and homemade basil pesto on a crispy flatbread base. Perfect for any gathering or a cozy night in, it's an inviting way to celebrate seasonal ingredients. Dive into this versatile recipe and impress your guests with a delightful combination of fresh flavors and healthy ingredients that everyone will love.
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Ingredients
  

1 cup cherry tomatoes, halved

1 cup fresh corn kernels (about 2 ears of corn)

1 cup fresh basil leaves

1/2 cup grated Parmesan cheese

1/4 cup pine nuts (or walnuts)

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Salt and freshly cracked pepper to taste

2 large flatbreads (store-bought or homemade)

1 cup shredded mozzarella cheese

Optional: Balsamic glaze for drizzling

Instructions
 

Prepare the Pesto:

    - In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until finely chopped.

      - Slowly drizzle in the olive oil while the processor is running until the mixture becomes a smooth pesto. Season with salt and pepper to taste.

        Preheat Oven:

          - Preheat your oven to 400°F (200°C).

            Roast the Tomatoes and Corn:

              - On a baking sheet, spread out the halved cherry tomatoes and fresh corn kernels. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and roast in the preheated oven for about 15-20 minutes or until the tomatoes are blistered, and the corn is tender.

                Assemble the Flatbreads:

                  - Take the flatbreads and spread a generous layer of the basil pesto over each one.

                    - Evenly distribute the roasted corn and tomatoes on top of the pesto.

                      - Sprinkle the mozzarella cheese over the vegetables.

                        Bake the Flatbreads:

                          - Place the assembled flatbreads directly on the oven rack or on a baking sheet. Bake for 10-12 minutes, or until the cheese is melted and bubbly and the edges are crispy.

                            Serve:

                              - Remove the flatbreads from the oven and let cool for a minute. Drizzle with balsamic glaze if desired.

                                - Slice into pieces and serve warm, garnished with additional basil leaves if you like.

                                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4