I really love my husband. We all have different paths that lead us to where we are and my particular path has made me love, cherish, adore, and really appreciate my husband. My friends often call me the broken record because I am always encouraging everyone to nurture your marriage/relationship. One thing my husband and I love to do together is get a sitter and walk down to the Westside Tavern and have a drink and dinner. I have become addicted to the grilled corn and roasted tomato flatbread with a grapefruit ricky to quench my thirst. My husband just likes that they have craft brews on tap. On those nights when we just can’t get a sitter, like last weekend, I decided to make my favorite flatbread at home. Guess what?! It worked! I just saved us a lot of money. Time to get the kids to bed early. Get my date night special after the jump…
Grilling up the flatbread 1 of 8
Smoked Mozzarella is Key 2 of 8
Presto Pesto 3 of 8
Roasted yellow tomatoes with Arugula from my garden! 4 of 8
Fresh Corn 5 of 8
Parmesan Sprinkles 6 of 8
The finished product and ready for date! 7 of 8
embarrassing photo, thanks hubs. 8 of 8
I’m providing a slide show so you can see how much of each ingredient I used.
Corn and Roasted Tomato Grilled Flatbread Recipe
1 small package smoked mozzarella
Store bought pesto
Store bought roasted tomatoes (I found these at Trader Joe’s near the pesto)
Handful of arugula
1 ear of corn cooked, kernels removed
Preheat your grill to medium low. Place the flatbread on the grill and cook for about 5 minutes (more or less depending on thickness of the bread). Flip and grill for another 3 minutes or until both sides are crisp. Remove from the grill and add the mozzarella, pesto, roasted tomatoes, arugula, corn, and parmesan in that order. Place the flatbreads back on the grill for 5 minutes. Remove from grill, slice, and feed to each other.
xo my love.
Looking for more light bites? Try these pizza recipes for the end of summer!