Marinated Artichoke Flatbread with Heirloom Tomatoes, Baby Arugula & Laura Chenel Goat Cheese — Perfect with Murrieta’s Well Sauvignon Blanc

Prep Time - 10 minutes | Time To Make - 10 minutes

Sometimes the best food and wine pairings are the simplest. Our Marinated Artichoke Flatbread combines bright, fresh flavors with creamy, tangy richness — the ideal companion for a glass of Murrieta’s Well Sauvignon Blanc. Topped with tender marinated artichokes, juicy heirloom tomatoes, peppery baby arugula, and silky Laura Chenel goat cheese, this flatbread delivers a burst of flavor in every bite. The Sauvignon Blanc’s crisp acidity and citrus-forward notes balance the creaminess of the cheese and enhance the freshness of the vegetables, creating a pairing that feels like sunshine on your palate.

Ingredients

1 store-bought flatbread or naan (or homemade)

1 tablespoon olive oil

1 garlic clove, minced

1 cup shredded mozzarella cheese

½ cup Laura Chenel goat cheese, crumbled

1 cup marinated artichoke hearts, quartered and drained

½ cup heirloom cherry tomatoes, halved

1 handful baby arugula

Salt & pepper, to taste

Optional: drizzle of balsamic glaze

https://murrietaswell.com/wp-content/uploads/2025/08/Murrieta-Well-by-Julep-Productions-030-3-scaled.jpg

Instructions

Preheat the Oven Preheat oven to 425°F (220°C). Place the flatbread on a baking sheet or pizza stone.

Prepare the Base Brush the flatbread with olive oil and sprinkle with minced garlic.

Add Cheese & Toppings Layer mozzarella first, then sprinkle crumbled Laura Chenel goat cheese. Arrange marinated artichokes and heirloom tomatoes evenly across the top. Season lightly with salt and pepper.

Bake Bake for 10–12 minutes, until cheese is melted and edges are golden.

Finish with Fresh Greens Remove from oven, top with baby arugula, and drizzle with balsamic glaze if desired.

Serve & Sip Slice and serve warm with a chilled glass of Murrieta’s Well Sauvignon Blanc.

Other Favorites

A Sophisticated Bite: Wild Mushroom Flatbread with Goat Cheese and Arugula

Fig, Cheese, and Prosciutto Baguette

Pro Pairing Tip

For the ultimate experience, chill your Sauvignon Blanc to around 50–55°F before serving. The wine’s bright acidity will lift the creamy goat cheese while the citrus and herbal notes echo the fresh greens and tangy artichokes.

Why This Pairing Works

Zesty Citrus & Creamy Cheese – The wine’s bright acidity cuts through the richness of Laura Chenel goat cheese.
Fresh Herbs & Greens – Subtle herbaceous notes in the Sauvignon Blanc mirror the peppery arugula.
Crisp, Clean Finish – Perfectly complements the marinated artichokes and sweet heirloom tomatoes.