Morel, Arugula & Goat Cheese Flatbread

RYAN BARNARD, Court Yard Ristorante / Alpena

INGREDIENTS

- 1, 10 inch homemade flatbread or naan

- 1 cup packed arugula½ 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

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!