Truffled Potato and Goat Cheese Flatbread Recipe
Truffled Potato and Goat Cheese Flatbread
Serves 3-4 as a light meal; 8-10 as an appetizer
This simple but sensational appetizer melds the delicate flavors of goat cheese, baby yellow potatoes, and truffle oil on our fresh, bakery flatbread.
- 8 ounces small yellow potatoes (5 to 6 potatoes), sliced paper thin
- 1/4 cup Metropolitan Market Extra Virgin Olive Oil, divided
- 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
- Preheat oven to 350°F.
- 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.
- Increase oven temperature to 400°F.
- 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.
- Bake for 10 to 15 minutes or until potatoes are cooked through, cheese begins to melt, and crust is crisp.
- To serve, sprinkle with thyme and drizzle with truffle oil. Cut into pieces. Serve warm.
- Cook’s Tip:
- Bacon: Instead of truffle oil, top flatbreads with 4 slices cooked, crumbled Met Market Bacon.
- Mushrooms: Instead of potatoes, use sautéed, sliced mushrooms.