"Jump to recipe!" After my last post, I thought, why not offer something new to the blog to help those of us who are keen to get straight to the recipe without much fluff around a post.
However, in keeping with my nature, I need to share a little backstory for the recipe, but it will be a short one. Even on Instagram, I manage to keep it within 2200 characters. I will also be providing quick smartphone images for these new quick posts.
It's been fairly hot here in Weimar the past few days, and who wants to stand in the kitchen and cook at a warm stove when it's sweltering outside? These flatbreads have been a regular meal choice here. Not only are they effortless to make and don't require turning on the oven, but they also make use of plenty of summer produce. Peaches and tomatoes go beautifully together. Coupled with a basil and olive pesto and some creamy burrata cheese, you’ll have dinner ready in no time!
Chill a fruity Rosè and let’s enjoy this Al Fresco!
HOW TO MAKE
You'll need some thick Greek-style flatbreads. Make your favourite basil pesto and mix in some chopped olives. While that's being prepared, grill slices of peaches on a griddle and cut up or slice tomatoes. Then, it's time to assemble. Spread the basil olive pesto on the flatbread, top with arugula, add the grilled peach and tomato slices, spread the cheese, drizzle some honey, and admire your work of art before enjoying!
The video is also up on my Instagram so come on over and see how easy this one is!
I am very aware that I am defying all the algorithms with this post, but I am tired of being told to follow a specific schema and frustrated that my creativity is being hemmed. Call me a rebel!
Enjoy!
More summer tarts and co. from WFLH:
 |
 |
 |
| Lemon Scented Asparagus Egg Sausage Tart | Chicken Tikka Masala Pizza | Tomato Polenta Tart |
All photographs and written content on What's For Lunch, Honey? © 2006-2023 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First
