The market group invites start up farms and businesses to practice marketing and business skills to strengthen confidence with the public. The community works with budding businesses by offering advice and by fostering a network with other established business professionals.
A crisp flatbread with herb pesto, mozzarella and peppery arugula on top.
Ingredients
2 store or homemade flatbreads
1/3 cup pesto
1 cup shredded mozzarella
1 cup cherry tomatoes, halved
2 cups baby arugula
1 tsp lemon juice
1 tsp olive oil
Make it
Heat oven to 450°F. Spread pesto on flatbreads and top with mozzarella and tomatoes.
Bake 8 to 10 minutes until cheese melts and edges crisp.
Toss arugula with lemon and oil and pile on top.
A recipe to make at home.
💬 Reviews
No reviews yet.
This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.