Spicy Goat Cheese & Pesto Flatbread
Olga's Kitchen · Quick bites
Crisp flatbread, smoky goat cheese and fragrant pesto Gouda make an easy sharing lunch. A light shower of aged Black Label Gouda adds a savoury finish, with chili flakes giving you control over the heat.
Serves: 2 as a meal or 4 as a snack
Prep: 10 min · Cook: 12 min
The cheese makes it
Smoked Goat + Baby Gouda Pesto + Black Label Gouda.
Ingredients
For 2 as a meal or 4 as a snack. Remove wax, rind or inedible casing before grating cheese. Cup measurements are approximate; use the weights for best consistency.
- 2 large ready-baked flatbreads, about 25 cm (10 inches) each
- 100 g (3.5 oz) Smoked Goat, grated
- 100 g (3.5 oz) Baby Gouda Pesto, grated
- 25 g (0.9 oz) Black Label Gouda, finely grated
- 2 tbsp basil pesto
- 100 g (3.5 oz) cherry tomatoes, halved
- ¼–½ tsp chili flakes
- A handful of arugula (rocket), to finish
How to make it
- Heat the oven. Preheat to 220°C (425°F), conventional oven. Place the flatbreads on a large baking tray.
- Layer the flavour. Spread each flatbread with 1 tbsp pesto. Add the pesto Gouda, smoked goat cheese and tomatoes. Sprinkle with chili flakes and Black Label Gouda.
- Bake. Bake for 10–12 minutes, until the edges are crisp and the cheese is melted. Start checking earlier if using very thin flatbreads.
- Finish and share. Top with arugula, slice into wedges and serve immediately.
Allergen notes: Milk and wheat; pesto may contain nuts. Check the pesto label.
Bring the cheese to your kitchen
Shop Smoked Goat and Baby Gouda Pesto and Black Label Gouda to make this recipe at home.