Cottage Cheese Flatbread with Elegant Summer Toppings
A delightful flatbread topped with creamy burrata and juicy cherry tomatoes, perfect for summer gatherings.
Servings: 4 servings
Calories: 250kcal
Ingredients
Flatbread Base
- 1 cup cottage cheese full-fat for a rich, creamy texture
- 1 large egg adds richness and binding
- 3 tbsp all-purpose flour or oat flour for gluten-free alternative
- 1/2 tsp baking powder to provide lightness
- 1 pinch salt to enhance flavors
- 1 pinch black pepper to enhance flavors
Toppings
- 1 ball burrata cheese sweet, creamy, and elegant
- 1 cup cherry tomatoes juicy and sweet
- 1 tbsp olive oil aromatic and fruity
- 1 tbsp balsamic vinegar for a tangy finish
- 2 tbsp pesto homemade or store-bought
- Fresh basil leaves aromatic and vibrant
- Optional: chili flakes, sea salt flakes for a kick
Instructions
Roasting the Cherry Tomatoes
- Preheat your oven to 200°C (390°F). Toss the fresh cherry tomatoes with olive oil and balsamic vinegar until coated. Spread on a baking tray and roast for about 20 minutes, until blistered and juicy.
Making the Flatbread Base
- In a blender, combine the cottage cheese, egg, all-purpose flour, baking powder, salt, and pepper. Blend until smooth.
- Line a baking tray with parchment paper and pour the mixture onto it, shaping it into a round or oval flatbread.
Baking the Flatbread
- Place the tray in the oven and bake for 20-25 minutes until golden brown on the edges. Allow to cool slightly.
Assembling the Toppings
- Tear the burrata cheese and spread over the flatbread. Sprinkle the roasted cherry tomatoes on top, followed by pesto and basil leaves.
- Add chili flakes or sea salt for extra flavor if desired.
Serving
- Slice the flatbread and serve warm or at room temperature. Enjoy with friends!
Notes
Use high-quality, fresh ingredients for the best flavor. Allow the flatbread to cool slightly before topping to prevent the burrata from melting completely.