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Burrata Caprese Flatbread

Close-up of a Burrata caprese flatbread topped with fresh tomatoes, basil, and creamy burrata cheese.
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A quick and easy flatbread featuring marinated tomatoes, creamy burrata, fresh basil, and a balsamic glaze on a toasted naan base.

Ingredients

Scale
  • 1 (10 ounce) package naan or other flatbread
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons olive oil, divided
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (8 ounce) ball fresh burrata cheese, drained
  • 1/4 cup fresh basil leaves
  • 2 tablespoons balsamic glaze

Instructions

  1. In a small bowl, combine halved cherry tomatoes, 1 tablespoon olive oil, minced garlic, salt, and pepper. Let sit for 5 minutes to marinate.
  2. Preheat your broiler or grill to medium-high heat.
  3. Brush the naan or flatbread with the remaining 1 tablespoon of olive oil. Place on a baking sheet or directly on the grill.
  4. Toast the flatbread for 1-2 minutes per side, until lightly golden and slightly crisp.
  5. Remove the flatbread from the heat. Arrange the marinated tomatoes over the flatbread.
  6. Tear the burrata cheese into pieces and scatter them over the tomatoes.
  7. Top with fresh basil leaves.
  8. Drizzle with balsamic glaze.
  9. Return the flatbread to the broiler or grill for another 1-2 minutes, just until the burrata is warm and slightly melty. Watch carefully to prevent burning.
  10. Slice and serve immediately.

Notes

  • For a crispier crust, you can toast the naan directly on the grill grates.
  • Ensure your tomatoes are well-marinated to develop flavor quickly.
  • Add the burrata towards the end of cooking to keep it creamy and prevent it from completely melting away.
  • This flatbread is best enjoyed fresh.

Nutrition

Find it online: https://carlacooking.com/burrata-caprese-flatbread-recipe/