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Dairy
Easy
4-6 Servings
Allergens 
40 Minutes
Diets
The bright and peppery pesto is the star of this appetizer. It’s spread over fresh focaccia and then topped with succulent sliced figs and rich goat cheese. The hot honey adds a depth to this dish- definitely recommend giving it a try, if you haven’t yet.
1 cup arugula
2 to 3 cloves garlic, peeled or 2-3 cubes Gefen Frozen Garlic
1/4 cup Tuscanini Extra Virgin Olive Oil
2 tablespoons pistachios
salt
pepper
1 to 2 fresh figs, sliced
1/4 cup crumbled goat cheese
handful of arugula
drizzle of Tuscanini Olive Oil
freshly ground pepper
hot honey (optional)
Blend arugula pesto ingredients in a food processor until smooth.
Preheat oven to 425 degrees Fahrenheit.
Spread a spoonful of pesto onto the flatbread.
Top with sliced figs and goat cheese.
Bake for about eight minutes, until cheese is softened and figs are starting to caramelize.
Sponsored by Tuscanini
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