Go Back
The flavor profile of Corn & Tomato Pesto Flatbread is a delightful balance of sweet, savory, and tangy notes. The sweetness of the corn pairs beautifully with the acidity of the tomatoes, creating a harmonious taste that is complemented by the earthy undertones of basil pesto. Each bite offers a burst of freshness, making it a perfect dish for summer gatherings or any time you crave something light and delicious.

Corn & Tomato Pesto Flatbread

Discover the vibrant flavors of the Corn & Tomato Pesto Flatbread, a delightful dish that celebrates seasonal produce. This easy recipe combines the natural sweetness of fresh corn and juicy cherry tomatoes with aromatic basil pesto, creating a colorful meal perfect for any occasion. Packed with nutritious ingredients, this flatbread is both satisfying and visually stunning, making it ideal for lunch, dinner, or gatherings with friends. Enjoy a taste of summer with every bite!
Print Recipe Pin Recipe

Ingredients
  

1 cup cherry tomatoes, halved

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

1 cup fresh basil leaves, tightly packed

1/2 cup grated Parmesan cheese

1/4 cup pine nuts (alternatively, use walnuts)

2 cloves garlic, finely minced

1/2 cup extra virgin olive oil

Salt and freshly cracked black 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 packed basil leaves, grated Parmesan cheese, pine nuts, and minced garlic. Pulse the mixture until finely chopped and well-combined.

      - With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth and creamy consistency. Taste and season with salt and freshly cracked black pepper to your liking.

        Preheat the Oven:

          - Set your oven to preheat at 400°F (200°C) to prepare for roasting.

            Roast the Tomatoes and Corn:

              - Spread the halved cherry tomatoes and fresh corn kernels evenly on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss the ingredients together to ensure they are well coated.

                - Place the baking sheet in the preheated oven and roast for 15-20 minutes, or until the tomatoes are blistered and the corn is tender.

                  Assemble the Flatbreads:

                    - Once the pesto is ready, take each flatbread and spread a generous layer of basil pesto over the surface.

                      - Evenly distribute the roasted corn and tomatoes on top of the pesto, ensuring good coverage.

                        - Finish by sprinkling the shredded mozzarella cheese over the vegetables for a cheesy, delicious topping.

                          Bake the Flatbreads:

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

                              Serve:

                                - Once baked, carefully remove the flatbreads from the oven and let them cool for a minute. If desired, drizzle with balsamic glaze for a touch of sweetness.

                                  - Slice into pieces and serve warm, optionally garnished with additional fresh basil leaves for a burst of color and flavor.

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

                                      Presentation Tips: Serve the flatbreads on a rustic wooden board or a colorful platter to enhance their visual appeal. A scattering of extra basil leaves and a small bowl of balsamic glaze on the side can elevate the presentation further. Enjoy the burst of flavors in every bite!