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Mushroom and Tomato Flatbread Topped with Fresh Arugula

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Use a mixture of your favourite mushrooms. I like cremini (brown mushrooms), shiitake and king oyster mushrooms.
 
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)  Brie, Chevre or something like that
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 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.