Potato, Pesto and Goat Cheese Flatbread
A flatbread with pesto, sliced potatoes, creamy goat cheese, bacon and pine nuts.
Ingredients
- 2 medium red Potatoes
- 4 Oz. Goat cheese adjust to personal taste
- 1/4-1/2 C. Parmesan cheese grated (adjust to personal taste)
- Pesto recipe below
- 3 Tbsp. Pine nuts
- 3 slices Bacon cooked and crumbled
- 1 flatbread
- 2 Tbsp. Olive Oil divided
- Salt and pepper to taste
- Sprinkle of garlic powder
Pesto:
- 1 C. Fresh basil
- 1/4 C. Pine nuts toasted
- 1/2 of a Lemon juiced
- 1/4 C. Parmesan cheese
- 1/4 C. Olive oil
- Salt and pepper to taste
- 1 garlic clove
Instructions
- Preheat oven to 400 degrees F.
- To make the pesto, combine all the pesto ingredients into a food processor. Blend well. Taste and adjust salt as needed. Set pesto aside.
- Thinly slice the red potatoes. (Use the thinnest setting on mandoline). Heat 1 Tbsp of olive oil a skillet over medium heat. Add sliced potatoes in a single layer and sprinkle a little salt and pepper. Cook for 3-4 minutes each side, until slightly browned. Remove from heat once both sides have been cooked. Repeat as needed until all the potatoes have been cooked.
- Once all the potatoes have been browned, add remaining 1 Tablespoon of oil to the skillet and heat over medium heat. Add the flatbread, and sprinkle with a little salt and garlic powder. Cook for about 2 minutes and flip once staring to brown. Season the other side with a little salt and garlic powder. Cook the other side for about 2 minutes. Remove from heat and place onto a cookie sheet lined with parchment paper.
- To build the flatbread, add a generous layer of pesto onto the flatbread. Lay the sliced potatoes in a single layer over the pesto. Sprinkle on goat cheese and grated Parmesan cheese. Top with bacon pieces and toasted pine nuts. Bake for 10 minutes or until the Parmesan cheese has melted and the flatbread edges are slightly browned. Slice and enjoy immediately!
Tried this recipe?Let us know how it was!