Mushroom and Tomato Flatbread Topped with Fresh Arugula

By franny-2

Ingredients

• 2 cups (500 mL) cherry tomatoes, halved and seeded
• 1 lb (500 g) mixed mushrooms
• ¼ cup (50 mL) olive oil
• 2 tbsp (25 mL) balsamic vinegar
• Salt and freshly ground pepper
• Topping
• 2 tbsp (25 mL) olive oil
• 1 large flat bread
• 8 oz (250 g) Taleggio cheese, thinly sliced or chopped
• 2 cups (500 mL) arugula
• 2 tsp (10 mL) balsamic vinegar
• Kosher or Maldon salt for sprinkling

Preparation

Step 1

Preheat oven to 400°F (200°C).

2. Toss together tomatoes and mushrooms with oil, balsamic vinegar and salt and pepper. Lay tomatoes and mushrooms in 1 layer on a baking pan and roast for 10 to 15 minutes or until vegetables have softened. Let cool, and slice mushrooms.

3. Brush a baking sheet with 1 tbsp (15 mL) olive oil. Lay flat bread in baking sheet and brush with remaining 1 tbsp (15 mL) olive oil.

4. Scatter over Taleggio cheese, mushrooms and tomatoes and bake for 10 minutes or until cheese is melted.

5. Toss arugula with the 2 tsp (10 mL) balsamic vinegar and arrange on top of flatbread. Sprinkle with salt.