Whipped Goat Cheese Sesame Flatbread with Za'atar

Ingredients

• 2thin-crust baked flatbread loaves
• 100 g (3.5 oz)goat cheese
• 57 g (2 oz)low-fat cream cheese
• 1½ tsplemon juice
• 1 tsplemon zest
• 1 tbspsesame seeds, toasted
• 1 tspza’atar spice mix
• ½ cupfresh basil leaves

Instructions

1. 1

   Whip the cheeses

   Put the goat cheese, cream cheese, lemon juice and lemon zest in a food processor. Blend until smooth and creamy.

2. 2

   Toast the sesame

   Toast the sesame seeds in a skillet over medium heat until they just begin to brown. Take the pan off the heat and set the seeds aside.

3. 3

   Warm the flatbreads

   Spread the cheese mixture evenly over both flatbreads. Place them under the grill for 3 minutes, or until the edges are crisp and the cheese is warm. Scatter over half the basil and grill for a further 30–60 seconds, just until the leaves begin to wilt, then remove from the oven.

4. 4

   Top and serve

   Sprinkle the flatbreads with toasted sesame seeds and za’atar, then add the remaining fresh basil. Cut into triangles and serve warm.

What is za’atar flatbread?

Za’atar is a Middle Eastern herb-and-spice blend often used to season breads and savoury dishes. This version combines it with sesame, basil and a tangy whipped cheese topping.

The creamy cheese contrasts with crisp flatbread, while lemon and fresh herbs keep the topping bright. A brief spell under the grill warms the cheese and lightly wilts some of the basil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 129 calories, 6g protein, 10g carbs, 7g fat.

The flatbreads provide most of the carbohydrates, while the goat cheese and cream cheese contribute much of the fat and some of the protein. Add a salad or fresh vegetables alongside to make the plate more substantial and bring in extra variety.

Why whip the cheese?

Smooth the goat cheese and cream cheese together with the lemon juice and zest before spreading. Blending makes the mixture easier to distribute in an even layer across both flatbreads.

The lemon gives the rich cheeses a fresh edge. Use a food processor until no obvious lumps remain.

Toast the sesame gently

Sesame seeds toast quickly in a dry skillet over medium heat. Take them off the heat as soon as they begin to brown, then set them aside so they do not keep cooking in the hot pan.

Adding them after grilling preserves their toasted texture and gives each slice a nutty finish.

Watch the grill closely

The flatbreads need about 3 minutes under the grill to crisp at the edges and warm the cheese. Grill intensity varies, so use the stated visual cues rather than leaving them unattended.

Add half the basil only for the final 30–60 seconds. This warms and slightly wilts those leaves without cooking all the fresh basil.

Finish with fresh toppings

Add the sesame seeds and za’atar after the flatbreads come out of the oven, followed by the remaining basil. The two additions of basil give you both lightly wilted leaves and a fresh herbal finish.

Cut the flatbreads into triangles and serve while the cheese is warm and the edges are crisp.

Serve it as a snack or lunch

For a shared starter, slice the flatbreads into smaller triangles and serve them warm. For lunch, pair a portion with a crisp salad or sliced vegetables.

Serve promptly after grilling for the best contrast between the creamy topping and the crisp edges.

Recipe notes & tips

• Blend the cheeses until smooth so the topping spreads evenly.
• Keep the sesame seeds over medium heat and remove them as soon as they start to brown.
• Spread the cheese mixture right to the edges for an even topping.
• Stay close while the flatbreads are under the grill, as the edges can crisp quickly.
• Reserve half the basil for after grilling to retain a fresh herbal flavour.

Variations

• Add sliced tomatoes: Lay thin slices over the cheese before grilling.
• Use mint: Replace some of the basil with fresh mint for a different herbal note.
• Add chilli: Sprinkle chilli flakes over the finished flatbread for heat.
• Try a different seed: Use toasted nigella seeds in place of sesame.
• Make smaller bites: Cut the flatbreads into bite-sized pieces for a sharing platter.

Common mistakes to avoid

• Lumpy topping: Blend the goat cheese and cream cheese until completely smooth before spreading.
• Burnt sesame: Remove the seeds from the heat as soon as they begin to brown.
• Over-grilling: Check at 3 minutes and take the flatbreads out when the edges are crisp and the cheese is warm.
• Basil cooked too long: Add the first half only for the final 30–60 seconds of grilling.
• Toppings added too early: Sprinkle on the sesame and za’atar after the flatbreads come out of the oven.

How to store

These flatbreads are best served warm soon after grilling. If you have leftovers, refrigerate them in an airtight container for up to 2 days and reheat briefly under the grill or in an oven until warmed through.

Frequently asked questions