February 21, 2014

Pretty Little Friday

style="text-align: left;">I’m obsessed right now with this Prosciutto Arugula Flatbread with Mushrooms & Truffle Oil and had to share. It’s lighter than pizza and perfect with a glass of wine:

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style="text-align: left;">On our recent vacation to the Cheeca Lodge in the Keys, we fell in love with their flatbread and came home and tried to make something like it… I’m in love!! My husband makes fun of me for loving on my own food but I can’t help it!

style="text-align: left;"> style="text-align: left;"> style="text-align: left;">Me, when I’m eating something yummy I made: “Oh my gosh, this is soooo good!” style="text-align: left;"> style="text-align: left;">Him: “I’m so glad you’re so proud of yourself.” style="text-align: left;"> style="text-align: left;">haha wups! I’d never look at something I made and say or even feel that, but food is different. The flavor just makes me express my love for whatever I’m eating, even if I made it myself! I get way too excited over good food and forget my manners 😉 style="text-align: left;"> style="text-align: left;"> style="text-align: left;">Anyway, this flatbread was so easy to make (kids can help) and takes only 10-15 minutes from start to finish. style="text-align: left;"> style="text-align: left;">INGREDIENTS: style="text-align: left;">Wholewheat Flatbread (We used the packaged stuff… see pic below of it) style="text-align: left;">Truffle Oil style="text-align: left;">Skim Mozzarella style="text-align: left;">Shredded Parmesan style="text-align: left;">Bella Mushrooms, Sliced (or any really) style="text-align: left;">Proscuitto- very thinly sliced style="text-align: left;">Arugula style="text-align: left;">Ground Pepper style="text-align: left;"> style="text-align: left;">DIRECTIONS: style="text-align: left;">-Preheat oven to 400 or so. (I’m not that patient and put it in before it’s totally preheated sometimes… whatever works.) style="text-align: left;"> style="text-align: left;">-Place the flatbread on a baking sheet and brush on a light amount of truffle oil. (Enough that it’s all over but not so much that it puddles anywhere.) style="text-align: left;"> style="text-align: left;">-Sprinkle completely with mozzarella and then lightly thrown in some shredded parmesan. (Don’t go too heavy with either cheese… less than you’d do on a typical pizza.) style="text-align: left;"> style="text-align: left;">-Add the sliced mushrooms and spread the proscuitto all over. Grind a little pepper on top. style="text-align: left;"> style="text-align: left;">-Pop it in the oven and set the timer for 8 minutes. It needs somewhere around 8-11 minutes depending upon how crispy and/or brown you like it. (It’s yummy both ways.) style="text-align: left;"> style="text-align: left;">-Take it out and get it off the baking sheet asap if it’s brown. (Pie stands or cutting boards make it feel special.) Cover it with arugula and first slice it into rectangles and then cut the rectangles diagonally so you have a bunch of right triangles. style="text-align: left;"> style="text-align: left;">-Chow. style="text-align: left;"> style="text-align: left;"> style="text-align: left;">here’s a quick pic of the whole wheat roll-up stuff we used for the flat bread: style="text-align: left;"> style="text-align: center;">

style="text-align: center;"> style="text-align: left;">You could definitely use another brand and you might even make your own flatbread which I’d probably flip out over 😉 😉 This weekend I’m going to try a little steak- pear- goat cheese version.. mmm mmm!!! style="text-align: left;">