Simple Summer Flatbreads have all the good flavors that scream warmer weather. Sweet corn, spicy arugula and creamy mascarpone with creamy goat cheese and tangy balsamic vinegar.
Brush the corn with olive oil and grill on all sides. Cut the kernels off the ear.
Using the back of a spoon, scoop the mascarpone out of the container and spread on the two flatbreads. Sprinkle with goat cheese crumbles.
Preheat oven to 425°F. Bake directly on the rack until the bottom is crispy and the cheese has melted.
Toss the arugula with olive oil, lemon juice, corn, salt and pepper. Top each flatbread with the arugula and remaining goat cheese crumbles.