Easy Roasted Tomato & Goat Cheese Flatbread with Pesto and Arugula
This Mediterranean-inspired flatbread is quick, fresh, and packed with flavor. Sweet roasted tomatoes, creamy goat cheese, vibrant pesto, and peppery arugula sit on a crispy flatbread base. It’s perfect as a light lunch, appetizer, or snack. Non-spicy, colorful, and elegant—ready in under 25 minutes.
Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: ~22–25 minutes
Serves: 2–3
Ingredients
1 store-bought flatbread or naan (about 8–10 inches)
1 cup cherry tomatoes, halved
100 g goat cheese, crumbled
1–2 tbsp olive oil
Salt and black pepper, to taste
2–3 tbsp pesto (store-bought or homemade)
1 cup fresh arugula
Instructions
1️⃣ Roast the tomatoes
Preheat oven to 200°C (400°F).
Toss cherry tomatoes with olive oil, salt, and pepper.
Roast for 10–12 minutes until soft and slightly caramelized.
2️⃣ Prepare the flatbread
Place flatbread on a baking tray.
Spread 1–2 tablespoons of pesto evenly over the surface.
Scatter roasted tomatoes and crumbled goat cheese on top.
3️⃣ Bake
Bake in preheated oven for 5–7 minutes, until flatbread is warm and cheese is slightly melty.
4️⃣ Add arugula and serve
Top with fresh arugula just before serving.
Drizzle with extra olive oil if desired.
Tips & Variations
Extra Mediterranean flavor: Add olives, sun-dried tomatoes, or fresh basil
Cheese alternatives: Feta, ricotta, or mozzarella work well
Make mini flatbreads: Perfect for appetizers or party platters
Crispier base: Toast flatbread lightly before topping
Frequently Asked Questions
Can I make it ahead?
Yes—roast tomatoes in advance and assemble flatbread just before baking.
Can I use frozen cherry tomatoes?
Yes, thaw and pat dry before roasting to avoid excess moisture.
Can I make it vegan?
Yes—use vegan cheese and pesto without dairy.
Nutritional Information
Calories: 280 kcal
Protein: 9 g
Fat: 18 g
Carbohydrates: 22 g
Fiber: 3 g
Calcium: ~15% DV