Recipe by Penny Stettinius. This appetizer was inspired by a lunch I had with Gone Fishin at The Spa at Lake Austin. Top flatbread with caramelized onions and crumbled goat cheese. Bake 12–15 minutes or until crust is cooked through and cheese is golden brown. The flat bread I used was Croccantini, large, thin crackers I found at Whole Foods. Cut into 8 wedges; serve hot. Place flatbread on a pizza stone or baking sheet. While the chicken rests, whip together the goat cheese + minced garlic. Here’s a recipe that can easily work both as a party-worthy appetizer or as a light supper, perhaps served with a salad dressed in a sharp, mustardy vinaigrette. Sprinkle pepper evenly over crust, and top with chicken, corn, mushrooms, and goat cheese. Layer on wilted spinach, shredded chicken, chopped beets, and top with about 2 TBS of feta if desired. Bake for 6-10 minutes, depending on the thickness of your bread. (The cheese should start to melt and the edges of the bread should start to brown.) Once dough is ready and slightly cooled use spatula to spread goat cheese evenly on crust. Flat Bread With Goat Cheese, Arugula, and Balsamic Glaze. Remove from oven, and sprinkle with basil. Use a pastry brush to brush flatbread with olive oil and sprinkle with a bit of salt. We served this one night for appetizers to good friends while sipping wonderful wine! Nutrition Facts The sweet caramelized onions, sharp goat cheese and pungent fresh basil work together beautifully, especially when supported by a crisp but chewy flatbread. Bake flatbread at 375F for 8-9 minutes.

chicken goat cheese flatbread

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