Fig and Goat Cheese Flatbread
This savory, full-flavored recipe is sure to delight. It makes a great meal or can be cut into smaller pieces to share as a light appetizer or snack.
Ingredients
2 rectangular naan style flatbreads
8 oz goat cheese
1/4 cup fig preserves
1 cup chopped mushrooms (this is a perfect opportunity to try some new local varieties!)
Fiddlehead Farm argula microgreens
Directions
Preheat oven to 450 degrees F.
Using the back of a spoon, spread half the fig preserves on each flatbread.
Top each flatbread with mushrooms and pieces of goat cheese scattered all over.
Transfer the flatbreads to a baking sheet.
Bake for 8-10 minutes until cheese is soft and gooey and naan is crispy.
Remove from the oven.
Top with a healthy sprinkle of Fiddlehead Farm arugula microgreens.
Caprese Crostini with Basil Babies
Our Caprese Crostini with Basil Babies makes a great summer appetizer that everyone will love.
Ingredients
1 long baguette, sliced into 1/2″ thick rings
Olive oil, to brush the baguette
8 oz. cherry tomatoes, quartered
Fresh mozzarella cheese, diced
Fiddlehead Farm Basil Babies (you can substitute any variety microgreen or blend)
1 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
Salt and black pepper, to taste
Directions
Brush both sides of sliced baguette lightly with olive oil.
Bake 5 minutes at 350˚F to lightly toast it.
Top with a slice of mozzarella and tomato.
Sprinkle the tops with salt and pepper
Bake for 8-10 minutes or until cheese is melted.
A few minutes before the Crostini are finished baking, mix together balsamic vinegar and olive oil until well combined.
Drizzle vinegar and oil over Crostini.
Sprinkle Fiddlehead Farm Basil Babies on top.