Goat Cheese and Greens Piadine

Goat Cheese and Greens Piadine Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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)

Recipe from

Nutritional Information

Calories 421
Caloriesfromfat 26 %
Fat 12 g
Satfat 3.1 g
Monofat 6.4 g
Polyfat 1.7 g
Protein 13.2 g
Carbohydrate 65.6 g
Fiber 4.2 g
Cholesterol 7 mg
Iron 4.6 mg
Sodium 476 mg
Calcium 75 mg

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
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.

Note:

Joanne Weir,

July 2008
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