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Goat Cheese and Arugula Flatbread
Servings:
Serves 10 to 12 as an appetizerPrep Time:
30 minutesCook Time:
15 minutes
Ingredients
Make-Ahead: The baked flatbread can be made through Step 3 and held at room temperature for up to 4 hours. Transfer to a hot oven for about 5 minutes before continuing with recipe.
2 Tbsp. olive oil
1 package pizza dough
1/2 cup plus 1 tsp. Taste of Inspirations Balsamic Garlic & Onion Jam
4 oz. Taste of Inspirations Goat Cheese Crumbles (1 cup)
1 tsp. balsamic vinegar
2 cups baby arugula
Salt and pepper
Directions
1. Place a rack in the upper-middle of oven and heat to 500 degrees. Brush a baking sheet with 1 tablespoon oil.
2. On a floured countertop, roll dough into a 10x15" rectangle (about 1/4" thick). Transfer to oiled baking sheet and pierce all over with a fork.
3. Spread 1/2 cup jam over dough and bake until golden brown, about 15 minutes, rotating sheet halfway through. Top with goat cheese and let cool slightly.
4. Whisk remaining 1 tablespoon oil, remaining 1 teaspoon jam, and vinegar in a medium bowl. Toss in arugula and season with salt and pepper to taste.
5. Before serving, cut into pieces and top with dressed arugula.
Source: Hannaford fresh Magazine, January-February, 2016
Nutrition
| Nutritional Facts | |
| Servings | Serves 10 to 12 |
| Base Nutrients | |
| Calories | 160 kcal (8%) |
| Calories from Fat | 41 kcal (0%) |
| Total Fat | 5 g (7%) |
| Saturated Fat | 2 g (10%) |
| Cholesterol | 10 mg (3%) |
| Sodium | 170 mg (7%) |
| Total Carbohydrates | 23 g (8%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 6 g (10%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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