Roasted Tomato & Goat Cheese Flatbread with Pesto & Arugula
Ingredients:
2 flatbreads or naan (store-bought or homemade)
1 cup (150 g) cherry tomatoes, halved
1 tablespoon (15 ml) olive oil
Salt and black pepper, to taste
4 oz (115 g) goat cheese, crumbled
2 tablespoons (30 g) prepared pesto
2 cups (60 g) fresh arugula
1 tablespoon (15 ml) balsamic glaze (optional, for drizzling)
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss cherry tomatoes with olive oil, salt, and pepper. Spread on the baking sheet and roast for 15–20 minutes until softened and slightly caramelized.
Place flatbreads on another baking sheet. Spread pesto evenly over each flatbread.
Top with roasted tomatoes and crumbled goat cheese. Bake for 8–10 minutes until flatbread is crisp and cheese is warmed.
Remove from oven, top with fresh arugula, and drizzle with balsamic glaze if desired.
Slice and serve immediately.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: ~340 per serving
Servings: 4