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–+ servings

Cherry Tomato and Burrata Flatbread with Basil Pesto

Ella Cooks
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 minutes
Cook Time 15 minutes
Course Snack
Servings 2
Calories 440 kcal

Ingredients
  

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

Instructions
 

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!

    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.

    Nutrition

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