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.
Servings 2 Flatbreads
Ingredients
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
Instructions
- 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.