Truffled Potato and Goat Cheese Flatbread Recipe

Truffled Potato and Goat Cheese Flatbread


This simple, but sensational, appetizer melds the delicate flavors of goat cheese, baby yellow potatoes, and truffle oil.


  • 8 ounces small yellow potatoes (5 - 6 potatoes), sliced very thin
  • 1/4 cup extra virgin olive oil, divided use
  • Kosher salt, to taste
  • Pepper, to taste
  • 4 flatbreads such as pita or naan
  • 4 ounces goat cheese
  • Freshly grated parmesan cheese
  • Crushed red pepper flakes
  • Fresh thyme
  • Black truffle oil


  1. Preheat oven to 350°F.
  2. Place sliced potatoes on large, oiled baking sheet. Brush with 1 - 2 tablespoons olive oil and sprinkle with salt and pepper. Bake 5 to 10 minutes, until softened and almost cooked through. Remove potato slices to a large plate.
  3. Increase oven temperature to 400°F.
  4. Place flatbreads on large baking sheet. Brush with 2 tablespoons olive oil. Arrange potato slices in a single layer on flatbreads. Crumble goat cheese over potatoes. Sprinkle with parmesan cheese and red pepper flakes.
  5. Bake 10 to 15 minutes or until potatoes are cooked through, cheese begins to melt, and crust is crisp.
  6. To serve, sprinkle with thyme and drizzle with truffle oil. Cut into pieces. Serve warm.


Amount Per Serving (based on 4 servings)
Calories: 520
Fat: 32 g
Saturated Fat: 8 g
Cholesterol: 20 mg
Sodium: 470 mg
Carbohydrates: 50 g
Fiber: 3 g
Sugar: 2 g
Protein: 13 g
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