Fig and Goat Cheese Flatbread
SERVINGS: 1
Trying to cut down your carbs, but still missing your bread fix? Try this simple Fig and Goat Cheese Flatbread recipe and break away from the boring lunch or dinner routine. RFK Fig Orange Black Pepper Fruit Spread and goat cheese make this a healthier, more flavorful change of pace.
WHAT YOU NEED
1 jar RFK Fig Orange Black Pepper Artisan Fruit Spread
2 rosemary flatbreads
2 oz. balsamic vinegar
3 shallots
2 oz. goat cheese
4 oz. arugula, washed
Olive oil
Sea salt and fresh ground black pepper to taste
INSTRUCTIONS
Preheat oven to 400 degrees.
Halve and peel the shallots. Slice into thin strips. Heat a sauté pan, add 1 teaspoon olive oil, then add shallots. Stir the shallots “low and slow” for 20 minutes, on a low-to-medium heat and watch them caramelize. (Don’t rush the process!)
Once shallots are golden brown, stir in 2 ounces balsamic vinegar, ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the liquid evaporates, about 2–3 min. Remove from burner. Meanwhile, toast the flatbread on a sheet pan in the oven for 4–5 minutes. Don’t burn them.
Remove flatbread from oven. Top flatbread with RFK Fig Orange Black Pepper Artisan Fruit Spread, the caramelized shallots, goat cheese and olive oil. Return to the oven for 5–7 minutes.
While the flatbread bakes, watch the goat cheese melt. Place the cleaned arugula in a bowl, and toss with 1 teaspoon olive oil, salt and pepper.
Remove flatbread from oven. Garnish the top with dressed arugula greens and more goat cheese. Sprinkle with a touch of sea salt. Bon Appetit!
