Truffled Three Cheese Flatbread

with grape tomatoes and arugula

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
A note about serious food allergies

We are officially escalating the cheese arms race with this flatbread. One cheese? Child's play! Two cheeses? Pshaw! Cheese lovers take notice: this crispy naan flatbread comes armed with Parmesan, creamy ricotta, and delicate fresh mozzarella. It's finished with grape tomatoes, sweet-tart balsamic glaze, and, the coup de grâce, aromatic truffle oil. This is the kind of brinksmanship we can get behind.

In Your Box (serves 2)

  • 4½ oz. Heirloom Cherry Tomatoes
  • Info
    3 oz. Fresh Ciliegine Mozzarella
  • Info
    4 oz. Ricotta
  • Info
    2 Naan Flatbreads
  • Info
    1 oz. Shaved Parmesan
  • 1 oz. Baby Arugula
  • 0.17 fl. oz. Truffle Oil
  • ⅔ fl. oz. Balsamic Glaze
  • Nutrition (per serving)

  • Calories
    640
  • Carbohydrates
    65g
  • Fat
    31g
  • Protein
    37g
  • Sodium
    2154mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve grape tomatoes. Halve ciligiene mozzarella. Combine ricotta, ½ tsp. salt, ¼ tsp. pepper, and 2 tsp. olive oil in a small mixing bowl.

  • Step 2 - Build and Bake Flatbreads
    2

    Build and Bake Flatbreads

    Spread ricotta mix on top of flatbreads from edge to edge. Top with grape tomatoes, half the mozzarella (reserve remaining for topping cooked flatbread), and shaved Parmesan (reserve a pinch for garnish). Place flatbreads directly on oven rack, with baking sheet on rack beneath (to catch drips), and bake 10-12 minutes, or until crust edges are golden brown and crispy. Rinse mixing bowl and reserve.

  • Step 3 - Dress the Arugula
    3

    Dress the Arugula

    While flatbreads cook, toss arugula with truffle oil in rinsed mixing bowl. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 4 - Finish the Flatbreads
    4

    Finish the Flatbreads

    Remove flatbreads from oven and top with remaining mozzarella and arugula. Drizzle with balsamic glaze. Season flatbreads with a pinch of salt and pepper.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Plate dish as pictured on front of card and garnish with remaining Parmesan. Bon appetit!