Get to know White Plains International Open Air Farmers Market
New York
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Recipe to try at home
Pesto Flatbread with Arugula
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.
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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.