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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Servings: 8 slices
Calories: 182kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1slice | Calories: 182kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 6mg | Sodium: 310mg | Fiber: 2.5g