Love cherry season? You’re going to love this Balsamic Cherry Flatbread with Arugula and Pecorino. It combines a delicious range of flavors, from faintly sweet to sharp and peppery.
And of course it uses the best cherries of the season, the world famous Northwest Cherries from Washington and other northwestern states.
So – first things first. Balsamic..cherries?!? Yes! You are going to love this so much. Of course cherries are fantastic eaten straight out of hand but if you roast them with a little balsamic vinegar, the taste is amazingly intensified. Trust us on this and give it a try.
Second: Flatbread… with what looks like a… salad on top?!? Yes, you’ve tapped into our favorite summer secret, which is basically a toasty flatbread, topped with fresh leafy greens and a tangy dressing. It’s a great way to enjoy a pizza-like dish in the summer time without feeling too loaded down.
So basically what we did here is roasted some cherries with balsamic vinegar and olive oil. Then we toasted a flatbread crust, and then topped it with the cherries, grated pecorino cheese, and fresh arugula. Finish it off with a little bit of balsamic vinaigrette, and you are in for a delicious treat.
Balsamic Cherry Flatbread with Arugula and Pecorino Recipe
Balsamic Cherry Flatbread with Arugula and Pecorino
A delicious flatbread topped with roasted balsamic cherries along with fresh arugula and grated pecorino cheese.
- 8 oz. cherries
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil, divided
- 1 8 oz. flatbread
- 4 oz. fresh arugula
- 2 oz. grated Pecorino Romano cheese
- 1/4 cup balsamic vinaigrette
- sea salt (optional)
Pit and stem the cherries and toss them in a small bowl with the balsamic vinegar and 2 tsp. of the olive oil.
Place the cherries on a baking sheet on parchment paper. Roast the cherries at 375 degrees for 40 minutes, turning them at the halfway point. Remove from the oven and set aside.
Drizzle remaining 1 tsp of the olive oil over the flatbread and toast the flatbread until it is lightly crispy and golden brown, or according to package directions.
Top the flatbread with the arugula, grated Pecorino cheese, and roasted cherries. Drizzle with balsamic vinaigrette and a sprinkling of sea salt if desired. Serve immediately.
Balsamic Cherry Flatbread Options
Just to make things easier, we have a few options for you. First, if you don’t want to turn the oven on to roast the cherries, you can also roast them on the grill. Put them (pitted) in a grill pan and grill for 4-5 minutes.
Second, if you don’t want to turn on any heat at all for the cherries, you can also serve them on top of the flatbread just tossed in the balsamic vinegar and olive oil. Keep in mind that this version is a little bit sweeter, so to counter some of the sweetness, consider topping it with a dash of sea salt.
Third, if you don’t have access to a flatbread dough, you can also make it using a pizza crust. Bake your crust with just olive oil and a sprinkling of sea salt on top until it is light brown and crispy. Then top with the arugula, cherries, and pecorino.
Blogger disclosure: The Northwest Cherry Growers gifted us with cherries to develop this recipe. We did not otherwise receive compensation for this post. This post contains links to our Amazon affiliate account.