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Recipe Detail Page
Mushroom and Tomato Flatbread Topped with Fresh Arugula
Autumn 2007
Use a mixture of your favourite mushrooms. I like cremini (brown mushrooms), shiitake and king oyster mushrooms. If you don't care for Taleggio or cannot get it, use brie or another soft cheese. Alternatively, fontina or mozzarella will give a different texture but still taste very good. I used the long Armenian flatbread but you could use a prepared pizza base or focaccia cut in half horizontally if it is very thick. Serve as a side dish with chicken or turkey, as a first course or as an hors d'oeuvre before the holiday meal.
Serves 6
2 cups (500 mL) cherry tomatoes, halved and seeded
1 lb (500 g) mixed mushrooms
¼ cup (50 mL) olive oil
2 tbsp (25 mL) balsamic vinegar
Salt and freshly ground pepper
Topping
2 tbsp (25 mL) olive oil
1 large flat bread
8 oz (250 g) Taleggio cheese, thinly sliced or chopped
2 cups (500 mL) arugula
2 tsp (10 mL) balsamic vinegar
Kosher or Maldon salt for sprinkling
1. Preheat oven to 400°F (200°C).
2. Toss together tomatoes and mushrooms with oil, balsamic vinegar and salt and pepper. Lay tomatoes and mushrooms in 1 layer on a baking pan and roast for 10 to 15 minutes or until vegetables have softened. Let cool, and slice mushrooms.
3. Brush a baking sheet with 1 tbsp (15 mL) olive oil. Lay flat bread in baking sheet and brush with remaining 1 tbsp (15 mL) olive oil.
4. Scatter over Taleggio cheese, mushrooms and tomatoes and bake for 10 minutes or until cheese is melted.
5. Toss arugula with the 2 tsp (10 mL) balsamic vinegar and arrange on top of flatbread. Sprinkle with salt.
Serves 6
