Description
A crisp and flavorful flatbread topped with roasted tomatoes, creamy goat cheese, fresh arugula, and a drizzle of pesto for a balanced and elegant dish.
Ingredients
- 2 flatbreads
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 120 g goat cheese, crumbled
- 1/4 cup pesto sauce
- 1 cup fresh arugula
- 1 tablespoon balsamic glaze (optional)
Instructions
- Preheat oven to 200°C (400°F) and line a baking tray.
- Toss cherry tomatoes with olive oil, salt, pepper, and oregano.
- Roast tomatoes for 20–25 minutes until soft and caramelized.
- Place flatbreads on a baking tray and spread pesto evenly.
- Top with roasted tomatoes and crumbled goat cheese.
- Bake for 8–10 minutes until edges are crisp.
- Remove from oven and top with fresh arugula.
- Drizzle with balsamic glaze if desired, slice, and serve.
Notes
- Do not overload with pesto to avoid sogginess.
- Add arugula after baking for freshness.
- Use naan or pita as flatbread alternatives.
- Roast tomatoes well to enhance sweetness.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
