Simple Summer Flatbread with Grilled Corn, Arugula, Mascarpone + Goat Cheese. Just the right amount of crunch, creamy, sweet and savory – made in a flash!
- One package (2 flatbreads) rectangular na’an style flatbreads
- 1/2 cup grilled corn¹ (about 1 ear of corn)
- 4 tablespoons mascarpone cheese
- 3/4 cup goat cheese crumbles, divided
- 3 cups baby arugula
- 1 1/2 tablespoons extra virgin olive oil, divided
- 1/2 teaspoons lemon juice
- pinch of salt and pepper
- optional: aged balsamic vinegar or balsamic reduction to drizzle on top
- Prepare the corn: preheat the grill to medium heat. Brush the ear of corn with 1/2 tablespoon of olive oil, reserving the rest for the arugula.
- Grill the corn on all sides until some of the kernels have charred (are slightly burnt) and all the kernels have turned a vibrant yellow. Depending on the temperature and set up of your grill, time will vary, should be about 5 minutes per side.
- Let the grilled corn cool off until you can handle it, and cut the kernels off the ear.
- Prepare the flatbreads: Using the back of a spoon, scoop the mascarpone cheese out of the container and spread on the two flatbreads. Sprinkle the two flatbreads with 1/2 cup of goat cheese crumbles.
- If using a conventional oven, preheat to 425°F. Bake directly on the rack 8 to 10 minutes until the bottom is crispy and the cheese has melted.
- If using the grill, bake directly on the grill on just one side for 8 to 10 minutes until grill marks appear and the bottom begins to brown.
- Finishing the flatbreads: In a medium bowl, toss the arugula with olive oil, lemon juice, salt and pepper. Top each flatbread with the arugula and remaining goat cheese crumbles. Optional: Finish the flatbreads with an aged balsamic or balsamic reduction drizzle.
- Cut with a pizza cutter and serve immediately. If bringing to a party, bring the arugula and remaining goat cheese on the side and finish on location so the arugula doesn’t get wilty.
¹If grilling is not an option, you can absolutely substitute canned corn drained very well.
²Follow the conventional oven directions for the toaster oven.
³Flatbreads should be enjoyed right away, but can be stored in an airtight container for up to 3 days. If reheated, add a little fresh arugula on top.