I know the title of this recipe is a mouthful. In reality, it’s a mouthful of goodness: sweet cherries, nutty hazelnuts, peppery arugula, and creamy goat cheese! Flatbread makes the perfect base for bruschetta because it’s flexible. I have too many memories of french bread bruschetta dripping on me with my first bite (and of my poor daughter in her satin homecoming dress!). This is an easy appetizer or a light lunch dish. Enjoy!
Cherry-Hazelnut Goat Cheese Flatbread Bruschetta (makes 2 dozen)
4 whole grain pita breads (pocketless) or flatbread
6 ounces goat cheese
¼ cup packed fresh basil leaves, chopped
3/4 cup dried cherries, coarsely chopped
¼ cup cherry fruit spread
½ cup finely diced red onion
½ cup hazelnuts, toasted and coarsely chopped
½ teaspoon kosher salt
freshly ground pepper
¼ cup balsamic glaze
2 cups baby arugula
Combine basil leaves, cherries, fruit spread, onions, hazelnuts, salt & pepper in a small bowl. Set aside.
Place pitas on a hot skillet. Heat through, 1 minute, turning midway. Spread
1-1/2 ounce goat cheese on each pita. Cut each pita in half. Divide arugula evenly amongst pita halves. Drizzle balsamic glaze over arugula. Top with 2 tablespoons of cherry mixture. Cut each half into 3 strips. Place strips on serving plate when ready to eat.