There is a slight sweetness from the figs, but when compared with the acidity of the balsamic vinegar, the creaminess of the cheese, the saltiness of the prosciutto and the spiciness of the arugula makes it a mostly savory meal. This recipe for flatbreads is the perfect springtime dish. Heat the olive oil in a medium fry pan over medium-low heat. Place the flatbread on the middle of a baking tray and top with the arugula, apple slices, cheese and pecans and bake for 10 minutes. Preparation. Drizzle with the balsamic reduction, cut into pieces, and serve. Mushroom, Arugula and Goat Cheese Flatbread. Add the onions, salt, and pepper, and cook for 20 minutes, stirring occasionally. 1 8-inch flat bread or pizza crust One handful of arugula 1/2 an apple, cut into thin slices 1 oz goat cheese, crumbled Crumbled pecans Olive oil for drizzling . Top with arugula and a sprinkle of Parmesan cheese. Heat your oven to 400F. Add the yeast, salt, sugar, olive oil and water to the bowl of a food processor fitted with a metal blade. Add all the flour at once, and run the processor until the dough comes together. The mushrooms make this dish hearty and filling, making it the perfect dinner for busy nights.

goat cheese arugula flatbread

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