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. It’s more ‘drip-proof’ than a toasted baguette slice because it is soft and 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!).
Cherry-Hazelnut Goat Cheese Flatbread Bruschetta (makes 2 dozen)
4 whole grain pita breads (pocketless) or flatbread
6 ounces goat cheese
1/4 cup packed fresh basil leaves, chopped
3/4 cup dried cherries, coarsely chopped
1/4 cup cherry fruit spread
1/2 cup finely diced red onion
1/2 cup hazelnuts, toasted and coarsely chopped
1/2 teaspoon kosher salt
freshly ground pepper
1/4 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. Enjoy!