Maple balsamic ·
Onion Balsamic jam ·
Potatoes Pastas and Grains ·
Sage and Mushroom olive oil ·
Vegetables ·
Butternut Squash Flatbread with Goat Cheese and Arugula
Butternut Squash Flatbread with Goat Cheese and Arugula
Submitted by Chef Ali Lopez, Guest Chef
Potatoes, Pastas and Grains
Ingredients
- 2 naan bread crusts or flatbread of your choice
- 2 cups roasted butternut squash
- 1 cup crumbled goat cheese
- few handfuls baby arugula
- Fustini’s Onion Balsamic jam
- 1/4 cup Fustini’s Maple balsamic vinegar, reduced to 1/8 cup
- 1/2 cup chopped walnuts
Directions
Preheat oven to 375 degrees. Place naan or flatbread on a baking sheet and brush with Sage & Wild Mushroom olive oil. Bake in the oven for 3-5 minutes until crust starts to get toasted. Remove from oven and spread Onion Balsamic jam on bread top with roasted butternut squash and crumbled goat cheese. Continue baking until cheese is soft.
- Toss walnuts with reduced Maple balsamic. When breads are done, garnish with arugula and walnuts.
Leave a comment