Fontina cheese mixes well with sauteed mushrooms and savory jam to create a sophisticated flatbread.

INGREDIENTS:​

1 flatbread (approx. 6” x 12”)

8 oz. of sliced cremini mushrooms

1 clove of garlic

2 Tbs olive oil

1 C. of shredded Fontina cheese

1/2 jar of Tait Farm Sweet Onion Jam or Fig & Olive Relish

Handful of fresh sage leaves + oil for frying

DIRECTIONS:

Preheat oven to 375 degrees. Place the flatbread on a parchment lined baking sheet. Saute the mushrooms and garlic in the olive oil until liquid has Eeaporated. Evenly scatter the mushrooms over the flatbread. Sprinkle the cheese over the mushrooms. Using a small spoon, dollop the Sweet Onion Jam or Fig & Olive Relish evenly over all. Bake for 12 - 15 minutes or until cheese is melted. While the flatbread is baking; fry the sage leaves in a little oil until crispy.

Remove the flatbread from the oven and garnish with the crispy sage. Cut into squares.