Impress your dinner party guests with this beautiful Floral Tomato & Artichoke Pesto Flatbread! This appetizer only requires 30 minutes to make & is full of flavor. (vegan) In partnership with Pompeian!
Instagram can be really deceiving. When you scroll through your feed, you’re instantly bombarded with perfectly styled pictures of avocado toast, colorful salads and stacked sandwiches. If you’re at all like me, you might catch yourself saying out loud, who the heck has time to make this for every meal?!
I’m not going to get into a deep conversation about the facade of social media, because I think enough people are talking about that. But just know that many people on Instagram make food all day long because it’s their job. Of course their food is going to look prettier than ours!
I kind of consider myself a full-time blogger, but I also am a full-time grad student. School always comes before over-the-top grain bowls and homemade nut milk.
About half of the time, I am really tired of Instagram and all the unattainable meals and health advice. Thankfully I’ve unfollowed many people who leave me feeling upset and frustrated, so Instagram is a bit more positive.
My goal with this blog and my social accounts has always been to create recipes that you actually want to make and can find the ingredients for. Approachable, affordable & realistic.
Allllllll that to say—don’t let the edible flowers on this pesto flatbread fool you. This isn’t some too-fancy Instagram recipe. Just a simple (but incredibly flavorful) flatbread with a little style thanks to some floral beauty that’s totally #TrendingInTheKitchen right now.
First, we make the pesto! I used some fresh basil from my new basil plant, but you can definitely find it at your local farmer’s market this time of year.
Since pine nuts are *too* expensive for me to be okay with, I use walnuts instead. I think pumpkin seeds would be great, too!
Olive oil is a key component to pesto, so we need to make sure it’s high-quality. I used my favorite Pompeian Robust Extra Virgin Olive Oil! I went with Robust because it’s great for sauces and will pack this pesto with rich olive flavor.
I decided to make my own whole-wheat flatbreads, but you can totally find some at the grocery store. Or, use a whole-wheat pizza crust!
Tomatoes and artichokes are the perfect vegetables to complement the pesto and olive oil. It’s a Mediterranean party over here! After everything bakes, add the edible flowers for a gorgeous touch that will make your dinner guests think you’re a professional Instagrammer.
I found the mixed edible flowers at Whole Foods, but again, check your local farmer’s market!
Floral Tomato & Artichoke Pesto Flatbread
Impress your dinner party guests with this beautiful Floral Tomato & Artichoke Pesto Flatbread! This appetizer only requires 30 minutes to make & is full of flavor. (vegan)
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 8
- Category: Sides & Appetizers
- 1 cup fresh basil, packed
- 1/4 cup walnuts*
- 3 tablespoons Pompeian Robust Extra Virgin Olive Oil, plus more for drizzling
- 2 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon nutritional yeast
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 whole-wheat flatbreads, store-bought or homemade**
- 2 Roma tomatoes, thinly sliced
- 1 cup canned artichoke hearts, quartered
- 1 package mixed edible flowers
- Preheat oven to 350F.
- In a food processor, add basil, walnuts, Pompeian Robust Extra Virgin Olive Oil, lemon juice, nutritional yeast, garlic, salt and pepper. Process until the basil and walnuts are finely minced.
- Divide the pesto between the two flatbreads and spread evenly. Top with tomato slices and artichoke hearts.
- Bake for 15 minutes, until the tomatoes and artichoke hearts are crispy on the edges. If desired, broil on high for 1-2 minutes for extra crispiness.
- Arrange the edible flowers on the flatbreads and drizzle with Pompeian Robust Extra Virgin Olive Oil.
*Any nut or seed will work. I have also used hemp seeds and almonds.
**This is the recipe I used for whole-wheat flatbreads.
Thanks to Pompeian for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!