Description
Easy to make lunch, snack or appetizer with creamy goat cheese, arugula, sauteed mushrooms and prosciutto on a pita bread.
Ingredients
Scale
3 pieces pita bread
1/2 cup arugula
6 oz. mushrooms
3 sprigs fresh thyme
1 tbs. butter
1 tbs. olive oil
4 garlic cloves
3 strips prosciutto
1/2 log goat cheese
A drizzle of balsamic reduction
Instructions
- Gather all your ingredients so that everything is in front of you which makes cooking more efficient and enjoyable.
- Pre-heat the oven to 400F.
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In a small saucepan over medium heat, add the oil and butter. When melted, add the thinly sliced mushrooms, garlic, and thyme. Season with salt and pepper.
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Cover with a lid, keep it at medium heat. Allow the water from the mushrooms to evaporate and all the flavors from the garlic, thyme and butter to combine together.
- Soften the goat cheese in a little bowl or ramekin and microwave for about 20 seconds. Don’t let it sizzle. You just want it to have a cream cheese, spreadable consistency.
- Spread the goat cheese generously on the pita bread using a spreader or a silicone brush.
- Place it on a baking sheet covered with parchment paper or silicone mat.
- Add the cooked mushrooms and distribute evenly on top of the goat cheese.
- Add a few leaves of arugula. I like to have some cooked and some fresh on top.
- Bake in the oven for about 10 minutes.
- Remove from the oven and transfer to a cutting board.
- Using your French knife, cut into fourths or 8ths, depending on the size of your pita.
- Top with fresh arugula. Then top with strips of prosciutto. Don’t be shy.
- Drizzle balsamic reduction in a left to right motion.
- Enjoy immediately as this is best consumed fresh out of the oven.
Keywords: flatbread, arugula, goat cheese, prosciutto, mushrooms