Description
This Heirloom Tomato & Whipped Feta Flatbread brings together creamy, tangy whipped feta and juicy heirloom tomatoes over a warm, crisp flatbread. Ready in just 15 minutes, it’s fresh, flavorful, and perfect for summer meals, quick lunches, or shareable appetizers.
Ingredients
- 2 flatbreads or naan
- 1 cup heirloom tomatoes, sliced
- ½ cup crumbled feta cheese
- ¼ cup plain Greek yogurt
- 1 garlic clove, minced
- 2 tablespoons olive oil, plus extra for brushing
- 1 teaspoon lemon juice
- Salt & black pepper, to taste
- Fresh basil or oregano leaves, for garnish
Instructions
Make the Whipped Feta: In a food processor or mixing bowl, blend feta, Greek yogurt, garlic, olive oil, lemon juice, salt, and pepper until smooth and creamy.
Prepare the Flatbreads: Preheat oven to 200°C (400°F). Place flatbreads on a baking sheet and brush each with olive oil.
Bake: Bake flatbreads for 5–7 minutes, or until crisp and lightly golden.
Assemble: Spread whipped feta generously over the warm flatbreads. Layer with sliced heirloom tomatoes.
Garnish & Serve: Top with fresh basil or oregano and a light drizzle of olive oil. Serve immediately.
Notes
Use block-style feta for a creamier whip.
Add za’atar, red pepper flakes, or lemon zest for extra flavor.
Whipped feta can be made up to 3 days ahead and stored in the fridge.
For extra crisp, grill the flatbreads instead of baking.
Slice into quarters for an easy appetizer or party platter.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Lunch, Appetizer, Snack
- Method: Baking, Blending
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 flatbread
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 550 mg (estimate based on feta and bread used)
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15g
- Cholesterol: 35 mg