Course Anytime, Dinner, Lunch
Cuisine Mediterranean
Servings 2 Flatbreads


Feta Pesto Flatbread

  • 2 each Kontos® Onion Flatbread
  • 2 Tbsp(s) Olive Oil
  • 0.25 cup(s) Basil Pesto
  • 0.25 cup(s) Kontos® Greek Feta Crumbled
  • 0.25 cup(s) Cherry Tomatoes Halved
  • 2 tbsp(s) Balsamic Glaze
  • 2 tbsp(s) Parmesan Cheese Shaved


  • Pre-heat a convection oven to the 450 Degrees F.
  • Place the flatbread on a sheet pan lined with parchment paper.
  • Brush each flatbread with 1 Tbsp(s) of olive oil, spread with 2 Tbsp(s) of basil pesto, and top with 2 Tbsp(s) of crumbled Greek Feta, and 2 Tbsp(s) of cherry tomatoes before baking for 10 minutes or until golden and bubbly.
  • Finish each flatbread with 1 Tbsp(s) of balsamic glaze and 1 Tbsp(s) of shaved parmesan cheese.
  • Cut each flatbread in to 4 slices before serving.
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Feta Pesto Flatbread

Onion flatbread topped with olive oil, basil pesto, crumbled Greek feta cheese, and sliced cherry tomatoes before baking until golden. Finished with a drizzle of balsamic glaze, and freshly shaved parmesan cheese.