Roasted Tomato & Goat Cheese Flatbread with Pesto & Arugula
Ingredients:
2 flatbreads or naan
1 cup cherry tomatoes, halved
2 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
4 oz (113 g) goat cheese, crumbled
¼ cup basil pesto
2 cups fresh arugula
1 tablespoon lemon juice
Directions:
Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until soft and slightly caramelized.
Place flatbreads on a baking sheet and brush lightly with remaining olive oil.
Spread goat cheese evenly over each flatbread, then spoon roasted tomatoes on top.
Bake flatbreads for 8–10 minutes until warm and edges are crispy.
Toss arugula with lemon juice and season with salt and pepper.
Remove flatbreads from oven, spread pesto over each, and top with dressed arugula. Serve immediately.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Kcal: 320 per serving (approximate)
Servings: 4