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Tomato and Goat Cheese-Walnut Pesto Flatbread

Save 1/4 cup of the goat cheese-walnut pesto to spread on crackers or celery sticks. It's delicious!
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Course: Appetizer
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 slices
Calories: 182kcal
Author: Jill Weisenberger MS, RDN, CDE, FAND


  • For the Goat Cheese-Walnut Pesto
  • 1 cup packed fresh basil leaves (about 16 g)
  • 1/3 cup walnut pieces
  • 3 tablespoons extra virgin olive oil
  • 1 large garlic clove
  • juice of 1/2 lemon (about 11/2 tablespoons)
  • 1/4 teaspoon kosher salt
  • 5 ounces soft goat cheese
  • For the Tomato Flatbread
  • 4 medium to large tomatoes
  • 1/4 teaspoon kosher salt
  • 1 whole grain, ready-to-bake thin pizza crust like Trader Joe's Sprouted Whole Grain Pizza Crust
  • 1/4 teaspoon coarse pepper
  • 3 or 4 fresh basil leaves, chopped
  • 3/4 cup arugula


  • Preheat the oven to 400°F.
  • Using a food processor or powerful blender, process the first 6 ingredients (basil through salt) until well mixed. Add the goat cheese and process until the goat cheese it thoroughly incorporated. Set aside.
  • Slice the tomatoes to about 1/4-inch thickness. Place them single layer onto a double thickness of paper towels. Sprinkle with 1/4 teaspoon salt and cover with another double thickness of paper towels.
  • Line a baking sheet with parchment paper, and place the pizza crust on top. Spread 3/4 cup of the goat cheese and walnut pesto onto the pizza crust, leaving about 1/2-inch margin along the edge. Refrigerate the remaining 1/4 cup pesto for another use.
  • Bake for 5 minutes.
  • Gently pat the top of the sliced tomatoes to remove excess moisture. Place the tomatoes over the pesto. Sprinkle with black pepper. Bake for 8 minutes or until the tomatoes are soft and the crust is cooked through.
  • Remove from the oven. Sprinkle with chopped basil and fresh arugula. Slice and serve.


Serving: 1slice | Calories: 182kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 6mg | Sodium: 310mg | Fiber: 2.5g