X

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.

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.

Ratings and Reviews

Printing Options

Rate and Review

We invite you to pull up a seat at our table and share your thoughts on this dish. The comments section is here to help you and the food-passionate community have a great cooking experience. It's all about the delicious food, so let's get cooking!

My Met Market