Goat Cheese and Greens Piadine

A piadina, a thin, chewy flatbread cooked over coals, is an ideal vehicle to showcase fresh produce. Our entree version is baked in the oven and then topped with a salad, juicy stone fruit, nuts, and grassy goat cheese.

Yield: 4 servings (serving size: 1/2 piadina)

Ingredients

• 1  tablespoon  minced shallots
• 2  tablespoons  balsamic vinegar
• 2  teaspoons  extravirgin olive oil
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 1  recipe Flatbread Dough
• 2  tablespoons  cornmeal, divided
• 2  teaspoons  extravirgin olive oil, divided
• 3  cups  trimmed arugula (about 2 ounces)
• 1 1/2  cups  thinly sliced ripe plums (about 2)
• 2 1/2  tablespoons  chopped unsalted almonds, toasted
• 1/2  cup  (about 2 ounces) crumbled goat cheese

Preparation

1. Preheat oven to 350°.

2. Combine first 5 ingredients in a large bowl; stir with a whisk. Set aside.

3. Punch Flatbread Dough down; cover and let rest 5 minutes. Divide dough into 2 equal portions. Working with one portion at a time (cover remaining dough), roll each half into a 12-inch circle on a floured surface. Place each dough circle on a baking sheet sprinkled with 1 tablespoon cornmeal. Brush each portion with 1 teaspoon oil, leaving a 1/2-inch border. Pierce entire surface liberally with a fork. Bake at 350° for 10 minutes or until crisp.

4. Add arugula, plums, and almonds to vinegar mixture; toss gently to coat.

5. Remove flatbreads to cutting board; top each with half of arugula mixture and 1/4 cup goat cheese. Cut each piadina in half.

Nutritional Information

Calories:

421 (26% from fat)

Fat:

12g (sat 3.1g,mono 6.4g,poly 1.7g)

Protein:

13.2g

Carbohydrate:

65.6g

Fiber:

4.2g

Cholesterol:

7mg

Iron:

4.6mg

Sodium:

476mg

Calcium:

75mg