Truffled Three Cheese Flatbread with grape tomatoes and arugula

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 4 oz. Grape Tomatoes
  • 2.97 oz. Fresh Ciligiene Mozzarella
  • 1/2 cups Ricotta Cheese
  • 2 Naan Flatbreads
  • 1 oz. Shaved Parmesan
  • 1 oz. Baby Arugula
  • 0.17 fl. oz. Truffle Oil
  • ⅔ fl. oz. Balsamic Glaze

Directions

  1. Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.

  2. Halve grape tomatoes. Halve ciligiene mozzarella. Combine ricotta, ½ tsp. salt, ¼ tsp. pepper, and 2 tsp. olive oil in a small mixing bowl.

  3. Spread ricotta mix on top of flatbreads from edge to edge. Top with grape tomatoes, half the mozzarella (reserve remaining for topping cooked flatbread), and shaved Parmesan (reserve a pinch for garnish). Place flatbreads directly on oven rack, with baking sheet on rack beneath (to catch drips), and bake 10-12 minutes, or until crust edges are golden brown and crispy. Rinse mixing bowl and reserve.

  4. While flatbreads cook, toss arugula with truffle oil in rinsed mixing bowl. Season with ¼ tsp. salt and a pinch of pepper.

  5. Remove flatbreads from oven and top with remaining mozzarella and arugula. Drizzle with balsamic glaze. Season flatbreads with a pinch of salt and pepper.

  6. Garnish flatbreads with reserved Parmesan cheese, cut into desired number of pieces, and serve.

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