Description
A quick and irresistible Roasted Tomato & Goat Cheese Flatbread loaded with sweet, blistered cherry tomatoes, tangy goat cheese, and fresh arugula, all brightened up with basil pesto and a drizzle of balsamic glaze. Perfect for a cozy weeknight or casual get-together, this flatbread hits the perfect balance of crispy, creamy, and herby flavors. Trust me, once you try it, you’ll be hooked!
Ingredients
- 2 flatbreads or naan
- ½ cup cherry tomatoes, halved
- 1–2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- ¼ cup pesto (store-bought or homemade)
- 4 oz goat cheese, crumbled
- 1 cup fresh arugula
- Balsamic glaze (optional, for drizzling)
Instructions
Preheat the oven to 400°F (200°C).
Toss the halved cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until softened and slightly blistered.
Place flatbreads on a baking tray and spread each with pesto.
Top evenly with roasted tomatoes and crumbled goat cheese.
Bake for 8–10 minutes until the edges are crisp and the goat cheese turns slightly golden.
Remove from the oven and top with fresh arugula. Drizzle with balsamic glaze if desired.
Slice and serve warm.
Notes
Don’t skip roasting the tomatoes; it intensifies their flavor and adds that amazing caramelized depth.
Use naan or flatbread with some thickness to avoid sogginess.
Feel free to swap goat cheese for feta or ricotta for a different twist.
Balsamic glaze adds a sweet tang, but it’s totally optional.
Leftovers store well in the fridge for up to 2 days—just reheat in the oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main dish / Light meal / Appetizer
- Method: Roasting, Baking
- Cuisine: Mediterranean / Italian-inspired
Nutrition
- Serving Size: 1 flatbread
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 20 mg