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Fresh Greek tzatziki with cherry tomatoes, pita bread, and cucumber on a rustic linen cloth.

Whipped Herb Goat Cheese, Roasted Tomatoes, And Flatbread

Sharon Best Profile PictureSharon Best
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Prep Time 30 minutes
Cook Time 36 minutes
Chilling + Resting Time 1 hour 15 minutes
Total Time 2 hours 21 minutes
Course Appetizers & Snacks
Cuisine American
Servings 8 servings
Calories 406 kcal

Ingredients
  

For The Whipped Herb Goat Cheese Dip:

  • 2 cloves garlic peeled
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 8 ounces goat cheese at room temperature
  • 4 ounces cream cheese at room temperature
  • 1/4 cup fresh herbs chopped, such as parsley, chives, oregano, dill, etc., plus more for optional garnish
  • Flaky sea salt optional, for garnish

For the Roasted Tomatoes:

  • 1 1/2 cups whole cherry tomatoes about 12 ounces
  • 4 shallots peeled and quartered lengthwise through the root
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs such as basil, rosemary, thyme, oregano, etc.

For Homemade Flatbread:

  • 2 cups flour
  • 1/2 teaspoon sugar
  • 3/4 teaspoon baking powder
  • 2 teaspoons salt
  • 1 cup plain yogurt
  • 4 tablespoons olive oil divided, for frying

Instructions
 

Make The Goat Cheese Dip:

  • In a food processor, combine the garlic, lemon juice, honey, olive oil, and a generous pinch of salt and pepper. Process until the garlic is finely chopped and the mixture is smooth, about 30 to 60 seconds, scraping down the bowl once or twice as needed.
    Cream cheese being blended in a food processor with herbs and seasonings.
  • Add the goat cheese and cream cheese. Process until very smooth, light, and spreadable, 1-2 minutes, scraping down the bowl as needed. Taste and adjust seasoning with more salt, pepper, or lemon juice.
  • Add the chopped herbs and pulse just until evenly distributed, leaving some green flecks. Transfer to a serving bowl, cover, and chill for at least 1 hour or up to overnight.

Roast The Tomatoes:

  • Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  • In a bowl, toss the cherry tomatoes and quartered shallots with the olive oil, herbs, and a good pinch of salt and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
    Vibrant cherry tomatoes, red onion, and fresh herbs on baking sheet with olive oil drizzle.
  • Roast for 15-20 minutes, until the tomatoes are blistered and beginning to burst, and the shallots are tender and caramelized at the edges. Let cool on the pan until warm or room temperature.

Make The Flatbread:

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until no lumps remain.
    Flour, salt, and sour cream in glass bowls for baking.
  • Add the yogurt and stir with a wooden spoon or spatula until a shaggy dough forms. Turn out onto a lightly floured surface and knead with floured hands until smooth and elastic, about 1 minute. The dough should be soft and slightly tacky but not sticky. Add a sprinkle of flour if needed.
  • Divide the dough into 4 equal pieces, shape into balls, and place on a lightly floured surface. Cover with a clean kitchen towel and let rest at room temperature for 15 minutes.
  • Working with one piece at a time on a lightly floured surface, roll the dough into an oval or round about 1/4 inch thick.
    Dough rolled out on a floured surface with a rolling pin in the background.
  • Heat about 1 tablespoon of the olive oil in a large cast-iron or nonstick skillet over medium heat. Add one piece of dough and cook undisturbed until the surface is puffed in spots and the underside has deep golden-brown patches, about 2 minutes. Flip and cook until the second side is browned and the bread is cooked through but still pliable, 1 to 2 minutes more, adjusting the heat as needed.
  • Transfer to a wire rack or plate and repeat with the remaining dough, adding more olive oil to the pan as needed. Let cool slightly, then cut each flatbread into quarters.
    Soft homemade flour tortillas on parchment paper, perfect for Mexican recipes and wraps.

Assemble And Serve the Dish:

  • Stir the chilled whipped goat cheese until smooth and creamy again. Swirl the top with the back of a spoon, then drizzle with olive oil and sprinkle with flaky sea salt and additional chopped fresh herbs, if desired.
  • Transfer the roasted tomatoes and shallots to a serving bowl, spooning over any juices from the pan.
  • Arrange the flatbread wedges on a serving platter. Serve warm or at room temperature with the whipped herb goat cheese and roasted tomatoes and shallots for spooning over the flatbread.
    Fresh Greek tzatziki with cherry tomatoes, pita bread, and cucumber on a rustic linen cloth.

Video

Nutrition

Calories: 406kcalCarbohydrates: 32gProtein: 11gFat: 26gSaturated Fat: 10gSodium: 791mgFiber: 2g
Keyword goat cheese, homemade flatbreads, roasted tomatoes
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