Peach and Arugula Flatbread

Cut into small wedges and serve this sweet and spicy treat as a light appetizer or serve alongside a salad for a great meal for 2.
Recipe courtesy of Chef Linda Duggan


  • 1 prepared multigrain flatbread (or any preferred type)
  • 1 medium peach - cut into thin slices
  • 1/2 cup crumbled gorgonzola cheese
  • 1 cup of Olivia’s Organics Baby Arugula
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper - to taste
  • Drizzle of balsamic vinegar


  • Preheat oven to 350 degrees.
  • Place flatbread on a sheet pan. Arrange the sliced peaches on the flatbread and top with gorgonzola cheese. Bake for 10 minutes.
  • Toss the arugula with extra virgin olive oil, salt and pepper. Place the arugula on top of the baked flatbread and drizzle with a good balsamic vinegar. 
  • sllice into wedges and serve.

Categories: Appetizer, Arugula, Pizza