This Fig Butter, Goat Cheese and Arugula Flatbread recipe found its way onto my plate and into my mouth a bit randomly. A couple of days ago, it was lunchtime and I found myself standing in the kitchen, with refrigerator doors open wide, staring at random leftover items. The words that echoed in my mind are those I so often hear my boys say: “There is nothing to eat”.
Rather than giving up, I used it as a perfect opportunity to get creative in the kitchen and turn a few ordinary left-overs into something extraordinary. At times, when ingredients are seemingly spare, some of the best creations are borne.
So onto a piece of flatbread I spread a few knife-fuls of the fig butter left over after making these Fig and Spice Yogurt Muffins.
I then added a couple of slices of goat cheese that remained after making Black Bean, Mango and Goat Cheese Salad.
I topped it with a few sliced of a tart green apple, and piled on some arugula for a peppery punch. What transpired was a satisfyingly sweet, tangy and tart, left-over worth duplicating lunch!
Fig Butter, Goat Cheese and Arugula Flatbread
1 slice of naan or other type flatbread
2 Tbsp. fig butter (or other fruit butter)
2-3 ounces fresh goat cheese (aka chevre)- we used Heartland Creamery, Newark MO
1/3 Granny Smith apple thinly sliced
¼ cup arugula
salt and black pepper to taste
1. Spread fig butter onto flatbread.
2. Top with goat cheese, apple slices and arugula.
3. Season with salt and pepper to taste.