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Grilled Flatbread with Garden Pesto & Cherry Tomatoes

Crisp grilled flatbread topped with homemade garden pesto and juicy cherry tomatoes. A fast, flexible summer favorite that works as an appetizer, side, or light main.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6 servings

Ingredients
  

For the Flatbread

  • 2 to 3 naan or flatbread rounds
  • 1/2 cup cherry tomatoes halved
  • 1/3 cup garden pesto see below
  • 1 tablespoon olive oil
  • 1/2 cup shredded mozzarella or crumbled goat cheese optional
  • Arugula basil, or balsamic glaze for topping (optional)

For the Quick Garden Pesto

  • 1 cup fresh basil or a mix with parsley or carrot tops
  • 1/4 cup olive oil
  • 1 small garlic clove
  • 2 tablespoons grated Parmesan or nutritional yeast
  • Salt pepper, and lemon juice to taste

Instructions
 

  • Make the pesto: blend the basil, olive oil, garlic, Parmesan, and a squeeze of lemon with salt and pepper until smooth. Taste and adjust.
  • Brush the flatbreads lightly with olive oil. If using cheese, sprinkle a little on first so it melts under the toppings.
  • Spread the pesto generously over each flatbread, then top with the halved cherry tomatoes and any other toppings.
  • Preheat the grill to medium. Place the flatbreads directly on the grates and cook, covered, 6 to 8 minutes, until crisp on the bottom and the toppings are warm and melty.
  • Remove, let cool slightly, then slice and serve.

Notes

Use store-bought pesto if you're short on time. Add grilled zucchini, mushrooms, or eggplant for a heartier flatbread. Make it vegan by skipping the cheese or using a plant-based pesto. Store leftovers 2 to 3 days refrigerated and reheat in a toaster oven or skillet until crisp. Pesto keeps up to 5 days refrigerated, or freeze it in cubes.