Ingredients:
1 prepared flatbread or thin focaccia
2 T Sparrow Lane Extra Virgin Olive Oil
12 oz mixed mushrooms, sliced
1 small shallot, thinly sliced
1 clove garlic, minced
1 t fresh rosemary, chopped, plus a few small sprigs or leaves for garnish
Salt and fresh cracked pepper to taste
1-2 T Sparrow Lane California Dark Balsamic Vinegar
½ c shredded mozzarella OR 2 oz goat cheese, crumbled
Instructions:
Preheat oven to 425 degrees.
Heat 1 tablespoon Sparrow Lane Extra Virgin Olive Oil in a large skillet over medium-high heat. Add sliced mushrooms and cook until they begin to brown. Add shallot, garlic and chopped rosemary. Season lightly with salt and pepper and cook 2-3 minutes more.
Add Sparrow Lane California Dark Balsamic Vinegar and stir gently until mushrooms are lightly glazed. Remove from heat
Place flatbread on a baking sheet and brush with remaining olive oil. Add a light layer of mozzarella. Spoon mushroom mixture evenly over focaccia. Crumbled goat cheese may be added here if desired.
Bake 10-12 minutes, or until flatbread is crisp around the edges and heated through. Remove from oven and garnish with a few rosemary leaves. Cut into pieces and serve warm.
