Now that I’ve created a formula for smashed feta flatbreads, I love making seasonal variations. And because I immediately think “green” when I think of spring, I wanted to incorporate bright, herbaceous pesto into the topping. Let me tell you: it was a very good move.
The rest of the recipe is just as fresh and delicious, complete with a tomato-chickpea salad and a drizzle of balsamic glaze. If you’ve made my roasted feta caprese skillet, you’ll recognize the flavors — but this one’s even easier! Prepare to make this smashed feta Caprese flatbread all season long. I have to shout out Gaby Scelzo and her breakfast crunchwrap, which inspired all of the above!
before you start:
one good tip: This is my go-to method for slicing a whole bunch of cherry tomatoes all in one go!
ingredient spotlight: Mini naan are the way to go here, which fit nicely into toasters and are the perfect size for this recipe. I often use the Stonefire brand, which I’ve found at Target, Giant Eagle, and Fresh Thyme, but Aldi’s Specially Selected mini naans are equally great.
Larger pita rounds are your next best bet, which can be sliced in half to mimic the smaller flatbreads. Alternatively, opt for pita pockets and stuff the feta and salad inside. Angel Bakeries pita, which I find at Whole Foods, are truly elite and would be fabulous here.
tools you’ll need: small and large mixing bowls, a zester, and a toaster or broiler
Ingredients
- 1 lemon, zested and juiced
- 4 ounces feta cheese, crumbled (about 1 cup)
- 2 tablespoons pesto
- 6 tablespoons finely chopped fresh basil, divided
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, grated or minced
- Kosher salt
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 pint (5 ounces) cherry tomatoes, halved or quartered
- 1/4 small red onion, thinly sliced
- 4 mini naan or small pitas (or two large ones cut in half)
- balsamic glaze, for serving
Instructions
- Divide half of the lemon zest and juice into one small mixing bowl and one large mixing bowl.
- In the small mixing bowl, add the feta, pesto, 2 tablespoons basil, and several grinds of black pepper. Mix with a fork until fully combined and spreadable.
- In the large mixing bowl, add the olive oil, garlic, a generous pinch of salt, and several grinds of pepper and whisk to combine. Add the chickpeas, tomatoes, onion, and remaining 4 tablespoons basil. Season with salt until it tastes vibrant and flavorful.
- Toast the naan in a toaster, skillet, or under the broiler. Divide the feta mixture between them, then top each with the chickpea salad. Finish with a drizzle of balsamic glaze.
