A crispy grain-free herbed flatbread topped with spicy arugula, shaved Parmesan and marcona almonds.
Here’s another recipe where the simplicity of the ingredients really shines and essentially takes no time at all to put together, not to mention that it goes well with a glass of crisp white or rose wine.
It’s a light rustic-style recipe that marries the flavors of the Mediterranean. More cracker than bread, it comes together quickly in the food processor and bakes in about 15 minutes.
The principle is simple: rosemary and grated Parmesan infuse the base full of flavor and dressed, mildly bitter wild arugula tops it along with more grated Parmesan and salty Marcona almonds. The secret to this light flatbread is to roll it out very thin.