Roasted Tomato & Goat Cheese Flatbread with Pesto & Arugula

Shopping list

• 2 pieces store-bought flatbreads

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• 2 tbsp olive oil — divided

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• 0.5 tsp sea salt

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• 2 cups cherry tomatoes — halved

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• 6 oz goat cheese — crumbled

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• 0.5 tsp dried oregano

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• 0.25 tsp black pepper

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• 0.25 cups basil pesto

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• 1 tbsp lemon juice

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• 2 cups fresh arugula

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• fresh basil leaves — for garnish (optional)

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• balsamic glaze — for garnish (optional)

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Step by step

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss cherry tomatoes with olive oil, oregano, and black pepper.

3. 3

   Spread on a baking sheet and roast for 15– 20 minutes until softened and lightly caramelized.

4. 4

   Place flatbreads on a baking tray and brush with olive oil.

5. 5

   Spread pesto evenly over each flatbread.

6. 6

   Top with roasted tomatoes and crumbled goat cheese.

7. 7

   Bake for 8– 10 minutes until the edges are crisp and the cheese is slightly softened.

8. 8

   Toss arugula with lemon juice.

9. 9

   Remove flatbreads from the oven and top with fresh arugula.

10. 10

    Garnish with basil leaves and a drizzle of balsamic glaze if desired.

11. 11

    Slice and serve warm.