Goat Cheese and Greens Piadine |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
A piadina, a thin, chewy flatbread cooked over coals, is an ideal vehicle to showcase fresh produce. Our entree version is baked in the oven and then topped with a salad, juicy stone fruit, nuts, and grassy goat cheese. Ingredients:
1 tablespoon minced shallots |
2 tablespoons balsamic vinegar |
2 teaspoons extravirgin olive oil |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 recipe flatbread dough |
2 tablespoons cornmeal, divided |
2 teaspoons extravirgin olive oil, divided |
3 cups trimmed arugula (about 2 ounces) |
1 1/2 cups thinly sliced ripe plums (about 2) |
2 1/2 tablespoons chopped unsalted almonds, toasted |
1/2 cup (about 2 ounces) crumbled goat cheese |
Directions:
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl; stir with a whisk. Set aside.
3. Punch Flatbread Dough down; cover and let rest 5 minutes. Divide dough into 2 equal portions. Working with one portion at a time (cover remaining dough), roll each half into a 12-inch circle on a floured surface. Place each dough circle on a baking sheet sprinkled with 1 tablespoon cornmeal. Brush each portion with 1 teaspoon oil, leaving a 1/2-inch border. Pierce entire surface liberally with a fork. Bake at 350° for 10 minutes or until crisp.
4. Add arugula, plums, and almonds to vinegar mixture; toss gently to coat.
5. Remove flatbreads to cutting board; top each with half of arugula mixture and 1/4 cup goat cheese. Cut each piadina in half.
|
|