Roasted Tomato & Goat Cheese Flatbread with Pesto & Arugula
A delicious flatbread topped with roasted tomatoes, tangy goat cheese, and fresh arugula, perfect for any meal of the day.
Ingredients
For the Flatbread
- 1 flatbread or naan 1 flatbread or naan (about 120 g)
- 1/2 cup 1/2 cup (75 g) cherry tomatoes, halved Use a mix of colorful cherry tomatoes for vibrancy.
- 1 tbsp 1 tbsp (15 ml) olive oil Drizzle some olive oil on the crust before toasting for extra crispiness.
- 1/4 tsp 1/4 tsp (1 g) dried thyme
- Salt & pepper, to taste
- 3 oz 3 oz (85 g) goat cheese, crumbled Experiment with different types of cheese such as mozzarella or feta.
- 2 tbsp 2 tbsp (30 ml) pesto sauce
- 1 cup 1 cup (30 g) fresh arugula
- Optional: balsamic glaze for drizzling
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Toss cherry tomatoes with olive oil, thyme, salt, and pepper.
- Spread on a baking sheet and roast for 10–12 minutes until soft and slightly caramelized.
Assembly
- Place flatbread on a baking sheet and spread with pesto.
- Scatter roasted tomatoes and crumbled goat cheese over the top.
- Bake for 8–10 minutes, until the edges are crisp and cheese is warm.
- Remove from the oven, top with fresh arugula, and drizzle with balsamic glaze if desired.
- Slice and serve warm.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.