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When it comes to vibrant flavors and fresh ingredients, few dishes can match the appeal of Corn & Tomato Pesto Flatbread. This delightful recipe marries the sweetness of roasted corn with the tangy burst of ripe tomatoes, all enhanced by a homemade basil pesto. The result is a flatbread that not only tantalizes the taste buds but also showcases the beauty of seasonal produce. Whether you're hosting a casual gathering or preparing an elegant dinner, this flatbread serves as a versatile meal option that can easily adapt to any occasion.

Corn & Tomato Pesto Flatbread

Elevate your culinary skills with the delicious Corn & Tomato Pesto Flatbread recipe. This vibrant dish features the sweetness of roasted corn and the tang of ripe tomatoes, beautifully complemented by a homemade basil pesto. Perfect for any occasion, it showcases seasonal ingredients that not only burst with flavor but also offer numerous health benefits. Follow the step-by-step guide to prepare this impressive flatbread and enjoy a delightful dining experience with family and friends.
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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, packed

1/2 cup freshly grated Parmesan cheese

1/4 cup pine nuts (or walnuts, for a different flavor)

2 cloves garlic, 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, add the fresh basil leaves, grated Parmesan cheese, pine nuts (or walnuts), and minced garlic. Pulse until the mixture is finely chopped and combined.

      - With the processor running, gradually drizzle in the extra virgin olive oil. Continue blending until the pesto reaches a smooth and creamy consistency. Taste and season with salt and freshly cracked black pepper as desired.

        Preheat the Oven:

          - Set your oven to preheat at 400°F (200°C) to ensure it’s hot and ready for roasting.

            Roast the Tomatoes and Corn:

              - On a lined baking sheet, spread the halved cherry tomatoes and fresh corn kernels evenly. Drizzle a little olive oil over the top, then sprinkle with salt and pepper. Toss gently to coat the vegetables evenly.

                - Roast in the preheated oven for about 15-20 minutes, or until the tomatoes have blistered and the corn is tender.

                  Assemble the Flatbreads:

                    - Take your flatbreads and begin by spreading a generous layer of homemade basil pesto over each one, ensuring an even coating.

                      - Distribute the roasted cherry tomatoes and corn across the pesto-covered flatbreads, spreading them out for even coverage.

                        - Finally, sprinkle shredded mozzarella cheese over the vegetables, covering them well.

                          Bake the Flatbreads:

                            - Carefully place the assembled flatbreads in the oven, either directly on the rack or on a baking sheet for easier handling. Bake for about 10-12 minutes, until the mozzarella is melted, bubbly, and the edges of the flatbreads are crispy.

                              Serve:

                                - Once baked, remove the flatbreads from the oven and let them cool for a minute to avoid burns. For an added touch of flavor, drizzle with balsamic glaze if using.

                                  - Slice the flatbreads into pieces and serve warm. For a vibrant finishing touch, garnish with additional fresh basil leaves.

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