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Flatbread with Arugula, Goat Cheese, Prosciutto and Mushrooms

  • Author: Rafael Gonzalez
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 3 1x


Easy to make lunch, snack or appetizer with creamy goat cheese, arugula, sauteed mushrooms and prosciutto on a pita bread.



3 pieces pita bread

1/2 cup arugula

6 oz. mushrooms

3 sprigs fresh thyme

1 tbs. butter

1 tbs. olive oil

4 garlic cloves

3 strips prosciutto

1/2 log goat cheese

A drizzle of balsamic reduction


  1. Gather all your ingredients so that everything is in front of you which makes cooking more efficient and enjoyable.
  2. Pre-heat the oven to 400F. 
  3. In a small saucepan over medium heat, add the oil and butter. When melted, add the thinly sliced mushrooms, garlic, and thyme. Season with salt and pepper.

  4. Cover with a lid, keep it at medium heat. Allow the water from the mushrooms to evaporate and all the flavors from the garlic, thyme and butter to combine together.

  5. Soften the goat cheese in a little bowl or ramekin and microwave for about 20 seconds. Don’t let it sizzle. You just want it to have a cream cheese, spreadable consistency.
  6. Spread the goat cheese generously on the pita bread using a spreader or a silicone brush.
  7. Place it on a baking sheet covered with parchment paper or silicone mat.
  8. Add the cooked mushrooms and distribute evenly on top of the goat cheese.
  9. Add a few leaves of arugula. I like to have some cooked and some fresh on top.
  10. Bake in the oven for about 10 minutes. 
  11. Remove from the oven and transfer to a cutting board.
  12. Using your French knife, cut into fourths or 8ths, depending on the size of your pita.
  13. Top with fresh arugula. Then top with strips of prosciutto. Don’t be shy.
  14. Drizzle balsamic reduction in a left to right motion.
  15. Enjoy immediately as this is best consumed fresh out of the oven.

Keywords: flatbread, arugula, goat cheese, prosciutto, mushrooms