How to Harvest Summer #SundaySupper...Featuring Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle
wendy weekend gourmet
wendy weekend gourmet
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  • 2 individual naan flatbreads [NOTE: I used frozen garlic flavored naan]
  • 2/3 cup basil pesto
  • 10-12 grape tomatoes, sliced in half lengthwise
  • 1 small zucchini, thinly sliced
  • 1/4 cup thinly sliced shallot
  • 2 ounces chevre (or other soft, mild goat cheese)
  • Olive oil for drizzling
  • Flake sea salt
  • Fresh ground black pepper
  • 1 cup balsamic vinegar, cooked in a non-stick saucepan over medium heat until thickened, syrupy, and reduced by half



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