Roasted Tomato & Goat Cheese Flatbread With Pesto & Arugula

Why You’ll Love This Recipe

I love how this recipe brings gourmet flavor with minimal effort. It’s perfect for a light lunch, a starter at dinner parties, or even as a no-fuss vegetarian dinner. The flatbread is crispy, the goat cheese melts just enough to soften into the warm tomatoes, and the pesto ties everything together with a burst of herbaceous richness. The fresh arugula on top gives it that final peppery bite that keeps me coming back for more.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Flatbread

• Flatbreads or naan (store-bought or homemade)

• Cherry or grape tomatoes, halved

• Olive oil

• Salt and pepper

• Crumbled goat cheese

• Pesto (store-bought or homemade)

• Fresh arugula

• Balsamic glaze (optional, for drizzling)

Directions

1. I preheat the oven to 400°F (200°C).

2. I toss the halved cherry tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet. I roast them for 15–20 minutes until they’re soft and slightly blistered.

3. While the tomatoes roast, I place the flatbreads on a separate baking sheet and lightly toast them in the oven for about 5 minutes.

4. I spread a thin layer of pesto over each toasted flatbread, then top with the roasted tomatoes and crumbled goat cheese.

5. I return the flatbreads to the oven for another 5–7 minutes, just until the cheese is warm and slightly softened.

6. I remove them from the oven, top with a handful of fresh arugula, and drizzle with balsamic glaze if I’m using it.

7. I slice and serve warm.

Servings And Timing

This recipe makes 2 to 4 servings depending on portion size. It takes about 10 minutes to prep and 20–25 minutes to cook, so I usually have it ready in under 35 minutes.

Variations

When I want a heartier version, I add sliced prosciutto or grilled chicken. I’ve also tried swapping the goat cheese for feta or ricotta, and using baby spinach instead of arugula. If I don’t have flatbread, I use pizza dough or even large tortillas for a thinner base.

Storage/Reheating

These flatbreads are best enjoyed fresh, but if I have leftovers, I store them in the fridge for up to 2 days. To reheat, I pop them in the oven or toaster oven at 350°F until warmed through and slightly crisp. I usually add fresh arugula after reheating so it stays bright and crisp.

FAQs

Can I Make This Ahead Of Time?

I roast the tomatoes and prep the other toppings ahead of time, then assemble and bake the flatbread right before serving for the best texture.

What Kind Of Pesto Works Best?

I usually use classic basil pesto, but arugula pesto or sun-dried tomato pesto also work beautifully if I want to change up the flavor.

Is There A Good Goat Cheese Substitute?

Yes, I’ve used feta or even a dollop of whipped ricotta when I don’t have goat cheese on hand. Each one gives the flatbread a different personality.

Can I Use Store-Bought Flatbread?

Absolutely. I often use naan or store-bought flatbread to save time, and it toasts up perfectly in the oven.

Is This Good For Entertaining?

Yes, I love making smaller, individual-sized flatbreads and slicing them into bite-sized pieces for an appetizer tray. It always gets compliments.

Conclusion

Roasted Tomato & Goat Cheese Flatbread With Pesto & Arugula is one of those recipes that feels special without requiring a lot of effort. It’s bursting with color, texture, and fresh flavor, and it’s perfect whether I’m making it for myself or sharing with guests. One bite and it’s easy to see why this flatbread has earned a permanent place in my kitchen rotation.