Mushroom and Goat Cheese Flatbread with Balsamic Reduction
Savor the earthy flavors of sautéed mushrooms paired with the creamy tang of goat cheese atop a crispy flatbread, all brought together with a sweet and tart balsamic reduction. This dish is perfect for a sophisticated appetizer, a light dinner, or a unique addition to your mezze spread.
Equipment
- Baking sheet
- Skillet
- Saucepan
- Measuring cups and spoons
- Knife
Ingredients
- 8 oz Mushrooms sliced
- 4 oz Goat Cheese
- 1 large Pre-baked flatbread
- 1/2 cup Balsamic Vinegar
- 1 tablespoon Fresh thyme
- 2 tablespoons Olive oil
- 2 cloves Garlic minced
- Salt and pepper to taste
- 1 cup Baby arugula
Instructions
- Begin by preheating your oven to 400 degrees F (200 degrees C). This ensures a crisp flatbread base.
- Prepare the balsamic reduction by pouring the balsamic vinegar into a small saucepan over medium heat. Allow it to come to a gentle boil, then reduce the heat and simmer until the vinegar thickens and reduces to about 1/4 cup (60 ml). Set aside to cool; it will continue to thicken as it cools.
- Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender and golden brown, usually about 5-7 minutes. Season with fresh thyme, salt, and pepper.
- Place the pre-baked flatbread on a baking sheet. Scatter the sautéed mushrooms evenly over the flatbread.
- Crumble the goat cheese and sprinkle it over the mushrooms.
- Bake in the preheated oven for about 10-12 minutes or until the edges are golden and the cheese is slightly melted.
- Once baked, remove the flatbread from the oven and let it cool for a couple of minutes.
- Drizzle the balsamic reduction over the flatbread, add a handful of fresh baby arugula, and slice into pieces.
- Serve immediately and enjoy the melody of flavors.
Notes
If a pre-baked flatbread is not available, you can use fresh pizza dough, rolled out and pre-baked until just set. For a gluten-free option, substitute with a gluten-free flatbread base. The balsamic reduction can be made in advance and stored in an airtight container in the fridge for up to two weeks. Feel free to add additional toppings like caramelized onions or roasted red peppers to enhance the flavor profile.