I recently found myself cooking for one — this hasn’t happened in at least seven years (the age of my oldest child). I figured I should take advantage and make something that would drive my kids to tears if I ever served it to them. Let’s see…lots of vegetables, extra strong cheese, and more vegetables on top: perfect. The lovely White Truffle Oil I picked up at Oil & Vinegar has been burning a hole in my pantry waiting to be used, so I decided to create a new version of the mushroom and taleggio cheese flatbread that my Mom has made for us in the past.
2 whole-grain Naan flatbreads (or other flatbreads/pizza crust of your choice)
1-2 tbsp extra-virgin olive oil
2 cups mixed sliced mushrooms (I used cremini, oyster, and shiitake)
1 10-oz container cherry tomatoes or grape tomatoes
Salt & pepper, to taste
4-oz piece of taleggio cheese, rind removed
2 cups fresh baby arugula
2 tsp white truffle oil
Coarse sea salt (I like Maldon)
Preheat over to 400F. Toss mushrooms, tomatoes, and EVOO on a cookie sheet; sprinkle with salt and pepper. Roast in the oven until the tomatoes start to burst, about 12 minutes, turning half way through. Place flatbreads on a second cookie sheet and top with cooked mushroom/tomato mixture. Dot taleggio cheese over the vegetables and return to the oven until the cheese melts, about 5 minutes.
Toss arugula with truffle oil and place on top of cooked flatbreads. Sprinkle sea salt on top (this is the best part). Serves 2-3.
- A Delicious Pantry Upgrade (myreciperesolution.com)