Cherry Tomato and Burrata Flatbread with Basil Pesto

Ella Cooks

Cherry Tomato and Burrata Flatbread with Basil Pesto

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There’s something irresistible about the combination of warm, crisp flatbread, creamy burrata, juicy cherry tomatoes, and the fragrant depth of basil pesto. This Cherry Tomato and Burrata Flatbread with Basil Pesto is the perfect marriage of freshness and indulgence—simple yet elevated, making it an excellent choice for a light lunch, an impressive appetizer, or even a quick weeknight dinner.

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Prep Time 10

Cook Time 15

Servings: 2

Course: Snack

Calories: 440

Ingredients Method Nutrition Notes

Ingredients

For the Flatbread

1 flatbread naan, lavash, or store-bought pizza crust
1 tbsp extra virgin olive oil
½ cup cherry tomatoes halved
½ tsp sea salt
¼ tsp black pepper
¼ tsp red pepper flakes optional, for heat

For the Pesto (if making homemade)

1 cup fresh basil leaves
¼ cup grated Parmesan cheese
¼ cup pine nuts or walnuts
1 clove garlic
¼ cup extra virgin olive oil
½ tsp sea salt
¼ tsp black pepper
1 tbsp lemon juice

For Assembly

1 ball of burrata cheese about 4 oz
1 tbsp balsamic glaze
Fresh basil leaves for garnish

Method

Instructions

Step 1: Preheat & Prep the Tomatoes

Preheat your oven to 400°F (200°C).
Toss the halved cherry tomatoes with 1 tablespoon of olive oil, sea salt, black pepper, and red pepper flakes on a baking sheet.
Roast for 10-12 minutes until they soften and begin to caramelize.

Step 2: Prepare the Pesto (If Making Fresh)

In a food processor, blend basil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper until combined.
Slowly drizzle in olive oil while pulsing until smooth.

Step 3: Assemble & Bake the Flatbread

Place the flatbread on a baking sheet. Brush it with a little olive oil for extra crispness.
Spread a thin layer of pesto over the surface.
Scatter the roasted cherry tomatoes on top.
Bake for 5-7 minutes at 400°F (200°C), just until the edges are golden and crispy.

Step 4: Add Burrata & Finishing Touches

Remove the flatbread from the oven and let it cool slightly.
Gently tear the burrata and place it over the warm flatbread.
Drizzle with balsamic glaze and scatter fresh basil leaves on top.
Slice and serve immediately!

Nutrition

Calories: 440kcalCarbohydrates: 45gProtein: 15gFat: 24gSaturated Fat: 9gSodium: 550mgFiber: 2gSugar: 5g

Notes

Serving Suggestions & Pairings

This flatbread pairs beautifully with:

A crisp white wine like Sauvignon Blanc or Pinot Grigio.
A fresh arugula salad with lemon vinaigrette for a balanced meal.
A light soup, such as tomato basil or gazpacho.

Storage & Reheating

While best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 375°F oven for 5-7 minutes to crisp up the crust again. Avoid microwaving, as it can make the flatbread soggy.

Variations & Customizations

Add protein: Top with prosciutto, grilled chicken, or crispy pancetta.
Go vegetarian: Swap out burrata for whipped ricotta or dairy-free cheese.
Spice it up: Drizzle with hot honey or add crushed red pepper flakes.
Make it gluten-free: Use a gluten-free flatbread or cauliflower crust.

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