Preheat oven to 250°F with the rack in the middle position. Slice barbari flatbread into two pieces lengthways and place onto a large baking sheet. Transfer to oven and bake for 20 minutes.
While bread is warming, melt butter in a small skillet on medium heat. Add shallots and sauté until soft and golden. Add figs and sauté for about 2 minutes. Add a bit of salt and pepper and set aside.
Place oil and vinegar in a small bowl. Squeeze in lemon juice and add honey. Whisk vigorously to incorporate. Place baby arugula in a medium-sized bowl, drizzle with dressing and lightly toss.
Remove the bread from the oven and place onto a cutting board. Working with the first half of bread, smear the top with about half of the Cambozola cheese. Place half of bresaola slices on top. Spoon on the sautéed figs, distributing evenly. Add the arugula salad on top and sprinkle with grated Grana Padano and a drizzle of fig balsamic glaze.
Using a sharp knife or pizza cutter, cut into thin rectangular slices and serve.
Easy Flatbread Recipe
Ingredients
1 loaf barbari flatbread
6 ounces Cambozola cheese, room temperature
16 slices bresaola, thinly sliced
1 tablespoon butter
1 shallot, thinly sliced
5 Mission figs, quartered and sliced
3 cups baby arugula
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 lemon wedge
1 teaspoon honey
1 ounce Grana Padano cheese, grated
drizzle fig balsamic glaze
salt and pepper
Directions
Preheat oven to 250°F with the rack in the middle position. Slice barbari flatbread into two pieces lengthways and place onto a large baking sheet. Transfer to oven and bake for 20 minutes.
While bread is warming, melt butter in a small skillet on medium heat. Add shallots and sauté until soft and golden. Add figs and sauté for about 2 minutes. Add a bit of salt and pepper and set aside.
Place oil and vinegar in a small bowl. Squeeze in lemon juice and add honey. Whisk vigorously to incorporate. Place baby arugula in a medium-sized bowl, drizzle with dressing and lightly toss.
Remove the bread from the oven and place onto a cutting board. Working with the first half of bread, smear the top with about half of the Cambozola cheese. Place half of bresaola slices on top. Spoon on the sautéed figs, distributing evenly. Add the arugula salad on top and sprinkle with grated Grana Padano and a drizzle of fig balsamic glaze.
Using a sharp knife or pizza cutter, cut into thin rectangular slices and serve.
Easy Flatbread Recipe
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Warmed flatbread topped with cambozola cheese, thin sliced of cured beef, a light arugula salad and sautéed figs…
This EASY FLATBREAD RECIPE will be a hit at your next party!
We originally called it ABC FLATBREAD because of three of the ingredients – arugula, bresaola and Cambozola. If the mention of these three key ingredients have you scratching your head, fear not! Here’s the scoop on this EASY FLATBREAD RECIPE.
This simple idea for a party appetizer has long been a go-to recipe for me. Guests just love it. It’s perfect on its own as a light meal or snack, but I’ve also served it next to a bowl of soup to make a hearty offering.
Time to create this crowd-pleasing treat:
THE INGREDIENTS
We’ve been suggesting everyone try to eat more healthy greens, and baby arugula ranks high on that list. It’s known for its peppery flavour, but as a topping for flatbread, it’s a subtle finish to our delicious starter.
Another choice ingredient for this recipe is bresaola, a top round of beef that is salted then cured. You can also enjoy it served with cheese, fruit and bread. Look for bresaola at gourmet delicatessens or butcher shops that sell smoked and cured meats.
FAVOURITE CHEESE
Cambozola is the combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. It’s a luxurious cow’s milk cheese with a creamy texture dotted with pockets of blue veining and unique exterior of grey mould. Using it in this application works best if you allow the cheese to come to room temperature for about an hour before you begin.
LAY IT ON
I’ve saved the best for last! For recipes using flatbread, I recommend a traditional Iranian flatbread called barbari as a stellar base. Look for it in the bakery section of your favourite grocery store.
Once you find a source for barbari bread in your area, do as I do. Pick up a few of the oversized loaves and freeze some for use at a later date. Once you defrost the frozen bread, just follow my recipe as directed.
A quick note on the recipe and attached video. Although I only “dress” one half of the loaf in the video, the number of ingredients listed in this recipe are sufficient to complete the full loaf.
Preheat oven to 250°F with the rack in the middle position. Slice barbari flatbread into two pieces lengthways and place onto a large baking sheet. Transfer to oven and bake for 20 minutes.
While bread is warming, melt butter in a small skillet on medium heat. Add shallots and sauté until soft and golden. Add figs and sauté for about 2 minutes. Add a bit of salt and pepper and set aside.
Place oil and vinegar in a small bowl. Squeeze in lemon juice and add honey. Whisk vigorously to incorporate. Place baby arugula in a medium-sized bowl, drizzle with dressing and lightly toss.
Remove the bread from the oven and place onto a cutting board. Working with the first half of bread, smear the top with about half of the Cambozola cheese. Place half of bresaola slices on top. Spoon on the sautéed figs, distributing evenly. Add the arugula salad on top and sprinkle with grated Grana Padano and a drizzle of fig balsamic glaze.
Using a sharp knife or pizza cutter, cut into thin rectangular slices and serve.
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