Truffled Potato and Goat Cheese Flatbread Recipe

Ingredients:

• 8 ounces small yellow potatoes (5 to 6 potatoes), sliced paper thin
• 1/4 cup Metropolitan Market Extra Virgin Olive Oil, divided
• Salt
• Pepper
• 3 - 4 Metropolitan Market Bakery Flatbreads (pita or naan)
• 4 ounces Met Market Goat Cheese
• Freshly grated Parmesan cheese
• Red pepper flakes
• Fresh thyme
• Black truffle oil

Directions:

1. Preheat oven to 350°F.
2. Place sliced potatoes on a large, oiled baking sheet. Brush with 1-2 Tbsp olive oil and sprinkle with salt and pepper. Bake for 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 a large baking sheet. Brush with 2 Tbsp olive oil. Place potato slices in a single layer on flatbreads. Crumble goat cheese over potatoes. Sprinkle with Parmesan cheese and red pepper flakes.
5. Bake for 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.
7. Cook’s Tip:
8. Bacon: Instead of truffle oil, top flatbreads with 4 slices cooked, crumbled Met Market Bacon.
9. Mushrooms: Instead of potatoes, use sautéed, sliced mushrooms.