SPRING RECIPE M O R E L , A R U G U L A & G O AT C H E E S E
Flatbread INGREDIENTS
D lpe A R te / A N R an
B A i s to A N Yard R Y R t Co
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1, 10 inch homemade flatbread or naan 1 cup packed arugula ½ cup crumbled goat cheese ¼ lb freshly picked morels, soaked and sliced ¼ cup thinly sliced Spanish onions 1 Tbsp garlic, minced 2 Tbsp butter 4 Tbsp balsamic vinegar 2 Tbsp local honey Salt and pepper to taste
RECIPE
DIRECTIONS Preheat oven to 400°F. In a medium sauté pan, cook the onions in the butter over medium heat until they begin to caramelize. Add garlic and mushrooms. Cook for a few more minutes until the garlic has softened and the mushrooms are cooked. Season to taste. Remove from heat to cool. In a small pan, reduce the balsamic by half. Remove from the heat and whisk in the honey. Arrange the arugula over the flatbread in a thin layer. Top with the mushroom mixture and the goat cheese. Bake for 8-10 minutes until the flatbread has browned on the edges and the cheese is melted. Cut into wedges and drizzle with the honey-balsamic mixture. Enjoy!
TA S T E T HE L OC A L DIF F ERENCE
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