smashed feta caprese flatbread
Now that I’ve created a formula for smashed feta flatbreads, I love making new ones at the beginning of every season. And because I immediately think “green” when I think of spring, I opted to stir Gotham Greens pesto and basil into the feta mixture. Let me tell you: it was a very good move.
The rest of the recipe is just as fresh and delish, 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.
my favorite store-bought flatbreads
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.
more smashed feta recipes to try
In addition to this smashed feta caprese flatbread (and other flatbread recipes), I’ve smashed feta onto roasted veggies, stirred it into a salad, and used it to top tostadas. Here’s a collection of all my favorite ways to use it.
I also want to shout out Gaby Scelzo and her breakfast crunchwrap, which inspired all of the above!
smashed feta caprese flatbread
serves 4
Ingredients
- 1 lemon
- 4 ounces feta cheese, crumbled (about 1 cup)
- 2 tablespoons pesto (such as Gotham Greens)
- 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 if large*
- 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
- Zest half the lemon into a large bowl and half into smaller one. Slice the lemon in half and juice half into each bowl.
- To the smaller bowl: add the feta, pesto, 2 tablespoons of the basil, and several grinds pepper. Smash with a fork until fully combined and spreadable.
- To the larger bowl: add the oil, garlic, a generous pinch of salt, and several grinds pepper and whisk to combine. Add the chickpeas, tomatoes, onion, and remaining 4 tablespoons basil. Season with salt until it tastes really vibrant and flavorful.
- Toast the naan in a toaster, skillet, or under the broiler. Divide the feta mixture between them, followed by the chickpea salad. Finish with a drizzle of balsamic glaze.
- Enjoy any leftover salad over greens, in a pita pocket, as a side dish, etc.
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