Caprese Flatbread

December 4, 2015 by Kari Karch

Whether it’s the holidays or just after school and you’ve got some hungry mounted to feed, this easy appetizer is sure to be a crowd pleaser. Happy Eating!


preparation time
5 mins

cook time




1 large naan flatbread

1 tablespoons olive oil plus 1 tsp.

1 burrata ball

2 roma tomatoes sliced

2 cup arugula leaves

1 tablespoons balsamic glaze



Preheat oven to *400 degrees. Place the naan on a sheet tray and brush with olive oil, top with pieces of burrata and roma tomatoes. Sprinkle with garlic powder. Place in oven for 5 minutes. While flatbread is baking, toss arugula with remaining olive oil, salt, and pepper. Remove flatbread and place on large wooden cutting board. Top with arugula mixture and drizzle with balsamic glaze.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.