{Dining in: Pesto winter flatbread with goat cheese and egg}

Hey all, here is simple yet sophisticated dinner (or lunch) idea that you can prepare with little effort but tastes amazing. Flatbreads are another of my go-to weeknight dinners that can be changed up in countless ways.

I pick up packages of garlic naan at my local health food store (Community Natural Foods) and keep them in my freezer and defrost them as needed. I actually prefer them over pre-made pizza shells. They are golden, light and fluffy on the inside, and are the perfect size to go along with a side salad for an entrée.

Place the frozen naan bread on a parchment lined baking sheet and layer on your toppings. I spread of layer of garlic scape pesto (also from the freezer, in convenient cubes, recipe here). A smear of bacon jam (recipe here). Next come the veggies:

  •  thinly sliced zucchini
  • chopped leeks (the white parts)
  • shitake mushrooms

Spoon over chunks of creamy goat cheese then top it all off with a freshly cracked egg. I baked this for about 15 minutes at 400F, then broiled on high (make sure to watch it doesn’t burn) till the top of the egg turned white.

Finish off with fresh cracked black pepper, a drizzle of truffle oil and a dash of truffle salt. Serve with lightly dressed greens. Voila, dinner is served.

For dessert, pumpkin spice dome cookies glazed with cinnamon confiture de lait (French caramel milk jam). Recipe to come.. 

Comments
3 Responses to “{Dining in: Pesto winter flatbread with goat cheese and egg}”
  1. Mallory says:

    Yum yum YUM!!! Those look so good and they are so simple!

  2. Tatiana says:

    Okay, I’m sold, I’ll make the bacon jam. And then I’ll make that pizza. 🙂

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