This appetizer is quick and easy to throw together but it tastes and looks much fancier than it actually is (a winning combination in my books).
Ingredients
– 1 thin crust pizza crust (cooked)
– 3 tablespoons fig jam
– 1/4 wheel Boursin (garlic and fine herbs)
– 2 cups baby arugula, washed and dried
– 2 teaspoons olive oil
– 2 teaspoons balsamic vinegar
– salt and pepper to taste
– drizzle reduced balsamic vinegar glaze
Directions
1. Preheat oven to 425F.
2. Spread pizza crust evenly with fig jam and crumble Boursin over top. Bake for 10 – 12 minutes until crust becomes golden.
3. In large bowl, toss together arugula, olive oil, and balsamic vinegar. Season with salt and pepper.
4. Top flatbread with arugula and drizzle with reduced balsamic vinegar glaze. Slice into thin slices and serve immediately.
Makes 12 thin slices.
- 1 thin crust pizza crust (cooked)
- 3 tablespoons fig jam
- 1/4 wheel Boursin (garlic and fine herbs)
- 2 cups baby arugula, washed and dried
- 2 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- Salt and pepper to taste
- Reduced balsamic vinegar glaze
- Preheat oven to 425F.
- Spread pizza crust evenly with fig jam and crumble Boursin over top. Bake for 10 - 12 minutes until crust becomes golden.
- In large bowl, toss together arugula, olive oil, and balsamic vinegar. Season with salt and pepper.
- Top flatbread with arugula and drizzle with reduced balsamic vinegar glaze. Slice into thin slices and serve immediately.
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Creative Sides is the brainchild of two friends who love to cook, bake and craft and sew far more than their families could ever consume.
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