Go Back
A close-up view of two crispy roasted tomato and goat cheese flatbreads with pesto and fresh arugula on a baking pan.

Roasted Tomato and Goat Cheese Flatbread with Pesto and Arugula

A bright, Mediterranean-inspired flatbread balancing rich, creamy goat cheese with sweet blistered cherry tomatoes, savory basil pesto, and a crisp, peppery arugula salad finish. Ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Servings: 2
Course: Main Course
Cuisine: Greek, Italian
Calories: 465
Ingredients Method Notes

Ingredients
  

  • * 2 pre-made flatbreads or naan bread
  • * 1 cup cherry tomatoes halved
  • * 1 tbsp extra virgin olive oil for roasting tomatoes
  • * 4 oz soft goat cheese chèvre, crumbled
  • * 1/4 cup high-quality basil pesto
  • * 1 cup fresh baby arugula
  • * 1 tsp fresh lemon juice
  • * 1/2 tsp extra virgin olive oil for dressing greens
  • * Coarse sea salt to taste
  • * Freshly cracked black pepper to taste
  • * 1 pinch crushed red pepper flakes optional

Method
 

  1. PREHEAT AND PREP TOMATOES: Preheat your oven to 400°F (200°C). In a small bowl, toss the halved cherry tomatoes with 1 tablespoon of olive oil, sea salt, and black pepper. Arrange them cut-side up on one side of a rimmed baking sheet.
  2. BLISTER THE TOMATOES: Roast the tomatoes in the oven for 10 minutes until they soften, wrinkle, and slightly blister. Remove from the oven, but leave the oven heat turned on.
  3. ASSEMBLE THE FLATBREADS: Place your pre-made flatbreads or naan bread flat across a clean, large baking sheet. Spread roughly 2 tablespoons of basil pesto evenly across the surface of each flatbread, leaving a small border around the edge.
  4. LAYER CHEESE AND TOMATOES: Evenly distribute the crumbled goat cheese over the pesto layer. Carefully arrange the hot, blistered cherry tomatoes on top of the cheese. Sprinkle a pinch of red pepper flakes over the top if desired.
  5. BAKE UNTIL CRISP: Return the assembled flatbreads to the oven and bake at 400°F (200°C) for 8 to 10 minutes until the edges of the crust are deeply golden-brown and crisp, and the goat cheese is thoroughly warmed and softened.
  6. DRESS THE GREENS AND SERVE: While baking, toss the fresh baby arugula with the lemon juice, 1/2 teaspoon of olive oil, and a tiny pinch of salt in a small bowl. Immediately pile the fresh dressed arugula over the flatbreads as soon as they exit the oven. Slice and serve hot.

Notes

* To prevent a soggy crust, ensure you pre-roast the tomatoes on a separate area of the pan to cook off their excess water content before placing them on the bread.
* Always add the arugula fresh after the bake; heating delicate greens causes them to turn bitter and slimy.
* Leftovers can be stored without the arugula in an airtight container in the fridge for up to 3 days. Reheat at 370°F in an oven or air fryer to restore crispness. Do not microwave.