I've made many reels about this arugula flatbread appetizer and all have received many comments! I think because it's made with just FIVE simple ingredients and looks so amazing.
It doesn't need much more than the fresh arugula, creamy feta cheese, caramelized onions and sweet balsamic glaze. This is a family favorite and I am sure one your family will love too!
My mother made this recipe as a "last minute" appetizer for Thanksgiving last year (like we needed more food) and everyone devoured it!
Choosing Your Flatbread
You can use ANY flatbread you like for this recipe. I personally love using naan bread! The brand I like, Stonefire, has a garlic naan bread that is exceptional.
If you prefer making your own flatbread, more power to you.
My mother uses pita bread NOT to be confused with pita pockets.
When looking for a flatbread, I suggest choosing one that is soft, flavorful and large enough to form into a "mini pizza".
I recommend buying baby arugula as it can grow pretty large. It's best to keep things smaller when topping flatbread so if you can't find baby arugula, chop it down a bit.
If your arugula is yellowing, that's a sign it's going bad.
You can use an arugula spring mix if that's all you have on hand!
Feta Cheese Tips
If it does not come in a sealed package OR container in brine (salt water), it most likely is DRY. If it is too dry and crumbly, it will roll off the flatbread and not be as tasty PERIOD.
Look for a good Greek imported feta cheese. I promise it's worth it.
- Instead of flatbread, you can use pita bread or naan bread if that's what you have on hand. It will STILL be delicious!
- If you can't find baby arugula, regular arugula works just fine, just chop it up smaller. You can even use spinach or a sping mix if that's what you prefer.
- Don't worry about the exact amount of feta cheese. Just sprinkle on as much as you like – there's no such thing as too much feta! (Like in my feta dip!)
- If you're not a fan of onions, no big deal. You can swap them out for some, shallots or even thinly sliced bell peppers. Better yet, try caramelized mushrooms like I used on my mushroom flatbread!
- When caramelizing the onions, you can swap the olive oil for butter if you wish! The flavor element will be there!
- If you don't have garlic powder, just use minced garlic or even garlic paste. Fresh is always best!
- Feel free to adjust the amount of salt and black pepper to your taste. You're the boss of your kitchen!
- As for the balsamic glaze, you can make you own by reducing regular balsamic vinegar in a pan over low heat until it thickens up a bit. Add some sugar to make it sweeter!
How can I store any leftovers?
If you have leftovers, store them in an airtight container in the refrigerator. The flatbread may lose its crispness, but the flavors will still be delicious. You can reheat the leftovers in the oven or microwave, but note that the texture may not be as good as when it's freshly made.
Can I add other toppings to the flatbread?
Absolutely! This recipe is versatile, and you can add various toppings to suit your taste. Some popular additions include:
- cherry tomatoes
- roasted red peppers
- grilled mushrooms
- toasted pine nuts for extra crunch
- proscuitto (my favorite addition!)
- shaved parmesan
Can I make the flatbread ahead of time?
Yes, you can prepare the flatbread ahead of time. You can pre-cook the flatbread, let it cool, and store it in an airtight container. When ready to serve, reheat it in the oven or toaster to regain its crispiness.
Other Popular Recipes Served On Bread!
Arugula Feta Flatbread w/ Balsamic Glaze
- 2 6-8" flatbread (*see notes below)
- 1 cup baby arugula
- 2-3 oz feta cheese
- 1 large onion, thinly sliced
- ¼ cup olive oil
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- freshly cracked black pepper
- balsamic glaze for drizzling
- Caramelize the onions by adding them to a skillet with 2 tablespoon of olive oil over high heat. After 2-3 minutes, turn heat down to medium-low and saute for about 15-20 minutes until the onions are golden brown. Do not burn.
- In the meantime, prepare your flatbread by adding 2 tablespoon of olive oil to a mini bowl along with the salt, garlic powder and pepper. Mix.
- Use a pastry brush and brush the oil mixture over both sides of the flatbread and brown over high heat in another skillet. This should take a few minutes each.
- Once your onions are caramelized and flatbread is toasted, you're ready to assemble!
- Spread half of the onions and oil mixture over one flatbread. Top with arugula, crumbled feta cheese and a drizzle of balsamic vinegar. Repeat with other flatbread.
- Cut using a pizza cutter and large knife into 8 slices and serve!