In this Post: Farewell Summer: Cheesy Tomato, Plum & Sweet Corn Flatbread

Here’s a solid weekend plan: let’s all head to our local farmer’s markets tomorrow morning and buy up the last of the late summer produce – the plums, peaches, corn, cucumbers, and big, beautiful tomatoes – and then celebrate them all weekend long, as we say farewell to summer and welcome fall with open arms. Reminiscent of a painter’s palette, this Farewell Summer Flatbread is such a great way to do that. Summer produce is my very favorite, and I get a little misty this time of year when I know that I won’t be able to enjoy the simply yet perfect heirloom tomato toast that I prepare each morning for breakfast, and the lunchtime sweet corn and peach caprese salad  … and the pickled plum galette that is TO DIE FOR GOOD. I mean, of course you can purchase corn, plums and tomatoes all year long – they’re there in the store somewhere – but I genuinely do tend to diligently cook along with the seasons, as I think it’s the most delicious and logical way to go about things. So, I’m not going to be eating toast with fresh tomatoes in the dead of winter, when the world is filled with squash, hearty root veggies, bright citrus fruits, and dark, leafy greens that are just begging to get their moment in the sun. You know what I mean?

So, you know where you’ll find me tomorrow morning; farmer’s market here I come. This flatbread is the absolute perfect way to show off the goods … and I can’t wait to give it one last spin before I decorate it with something else. Happy Friday, all.

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Farewell Summer Flatbread

Here, we’ll treat the flatbread as a canvas for the last and best of summer's produce - giving them the chance to really shine bright and big before the first frosts settle in, signaling that it’s finally time for autumn’s goodies to make their seasonal debut. We'll pile plums, heirloom tomatoes, fresh corn (and frankly, whatever else you like) on top of a store-bought flatbread (yep, let's keep it easy breezy) and then stitch it all together with some gooey mozzarella cheese. I always tout my love of Tillamook and here, I utilize their awesome Farm Style Cut Mozzarella Shredded Cheese.

Course Main Course

Author gourmetads

Ingredients

• 1 good quality store-bought flatbread
• ½ cup your favorite pesto homemade or otherwise
• 1 or 2 plums peaches or a mix, thinly sliced
• 1 cup cooked fresh corn give or take
• Fresh cherry or grape tomatoes
• 1 large heirloom tomato sliced
• 1.5 cups shredded mozzarella such as Tillamook Farm Style Cut Mozzarella Shredded CHeese
• Fresh basil or green herbs for topping
• Olive oil for drizzling

Instructions

1. Preheat your oven to 425 degrees F.

2. Place your flatbread on a baking sheet and coat with an even layer of the pesto. Top with the sliced stone fruits, a scattering of fresh corn, and the tomatoes (use as much or little of everything as you like – this is CASUAL food guys). Scatter some mozzarella over top and around all of the produce (alternatively, you can put the cheese on first – anything goes here).

3. Season your beautiful flatbread with a sprinkling of salt and lots of fresh-cracked black pepper and bake for 12 to 15 minutes, or just until everything is lightly browned and bubbly. Top with fresh green herbs and a drizzle of olive oil to finish, and enjoy.

In this post: Farewell Sumer Flatbread

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