Roasted Tomato & Goat Cheese Flatbread with Pesto & Arugula

Name: Roasted Tomato & Goat Cheese Flatbread with Pesto & Arugula
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 pieces store-bought flatbreads; 2 tbsp olive oil (divided); 0.5 tsp sea salt; 2 cups cherry tomatoes (halved); 6 oz goat cheese (crumbled); 0.5 tsp dried oregano; 0.25 tsp black pepper; 0.25 cups basil pesto; 1 tbsp lemon juice; 2 cups fresh arugula; 0 fresh basil leaves (for garnish (optional)); 0 balsamic glaze (for garnish (optional))

by Instagram

Why some badges are missing

Not vegan: goat cheese → try vegan cheese
Not dairy-free: goat cheese → try vegan cheese
Not nut-free: basil pesto → try nut-free pesto
Not low-FODMAP: cherry tomatoes
Not low-histamine: cherry tomatoes → try roasted red pepper purée
Not kidney-friendly: sea salt → try salt-free herb seasoning (or lemon zest and black pepper)

Based on listed ingredients — always check labels for allergies.

↳ Imported from Instagram

About this recipe

A crisp flatbread topped with roasted cherry tomatoes, creamy goat's cheese, basil pesto and fresh rocket, offering sweet, tangy and herby flavours, ideal for a light lunch or relaxed dinner.

Prep

10m

Cook

30m

Serves

Rating

—

Total time · 40m

Ingredients

Kitchen Help

Shopping list

2 pieces store-bought flatbreads
2 tbsp olive oil — divided
0.5 tsp sea salt
2 cups cherry tomatoes — halved
6 oz goat cheese — crumbled
0.5 tsp dried oregano
0.25 tsp black pepper
0.25 cups basil pesto
1 tbsp lemon juice
2 cups fresh arugula
fresh basil leaves — for garnish (optional)
balsamic glaze — for garnish (optional)

Instructions

Step by step

1
Preheat oven to 400°F (200°C).
2
Toss cherry tomatoes with olive oil, oregano, and black pepper.
3
Spread on a baking sheet and roast for 15– until softened and lightly caramelized.
4
Place flatbreads on a baking tray and brush with olive oil.
5
Spread pesto evenly over each flatbread.
6
Top with roasted tomatoes and crumbled goat cheese.
7
Bake for 8– until the edges are crisp and the cheese is slightly softened.
8
Toss arugula with lemon juice.
9
Remove flatbreads from the oven and top with fresh arugula.
10
Garnish with basil leaves and a drizzle of balsamic glaze if desired.
11
Slice and serve warm.

Per serving

serves 4

Calories

482kcal

Protein

16.1g

Carbs

37g

Fat

28.2g

Fibre

3.6g

Sugar

3.4g

Sodium

480mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

More Mediterranean recipes →#Vegetarian #lunch #dinner