One package2 flatbreads rectangular na'an style flatbreads
½cupgrilled cornabout 1 ear of corn, see notes
¾cupgoat cheese crumblesdivided
1 ½tablespoonsextra virgin olive oildivided
pinchof 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 ½ 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 ½ 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.