Heat lightly oiled barbecue grill to medium high heat. Brush top of flatbread with 1 teaspoon (5ml) of olive oil and place oil side down and grill for 30 seconds or until lightly browned with grill marks. Flip flatbread and grill the base for another 20 seconds. Remove from the heat and let cool for a few minutes.
Slice the heirloom tomatoes ¼”(6.35mm) thick. Brush each side with a bit of olive oil to prevent sticking and grill both sides till lightly browned with grill marks. Approximately 1 minute per side. Do not let the tomatoes soften too much. Remove from the grill and let cool.
Place the grilled flatbread on a serving board and spread the Boursin cheese over the top leaving a ½”(12.7mm) edge. Arrange the heirloom tomatoes over the cheese and tuck fresh basil leaves between the tomatoes. Season with salt and pepper and drizzle with olive oil.
Cut and serve.
Heat lightly oiled barbecue grill to medium high heat. Brush top of flatbread with 1 teaspoon (5ml) of olive oil and place oil side down and grill for 30 seconds or until lightly browned with grill marks. Flip flatbread and grill the base for another 20 seconds. Remove from the heat and let cool for a few minutes.
Slice the heirloom tomatoes ¼”(6.35mm) thick. Brush each side with a bit of olive oil to prevent sticking and grill both sides till lightly browned with grill marks. Approximately 1 minute per side. Do not let the tomatoes soften too much. Remove from the grill and let cool.
Place the grilled flatbread on a serving board and spread the Boursin cheese over the top leaving a ½”(12.7mm) edge. Arrange the heirloom tomatoes over the cheese and tuck fresh basil leaves between the tomatoes. Season with salt and pepper and drizzle with olive oil.
Cut and serve.
