{"id":35783,"date":"2015-05-29T22:11:31","date_gmt":"2015-05-30T02:11:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=35783"},"modified":"2015-05-31T00:08:31","modified_gmt":"2015-05-31T04:08:31","slug":"rhubarb-goat-cheese-flatbread%e3%83%ab%e3%83%90%e3%83%bc%e3%83%96%e3%83%94%e3%82%b6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=35783&lang=en","title":{"rendered":"Rhubarb Goat Cheese Flatbread
\u30eb\u30d0\u30fc\u30d6\u30d4\u30b6"},"content":{"rendered":"

\"645\"<\/a><\/p>\n

Rhubarb Goat Cheese Flatbread<\/strong><\/p>\n

Every year I enjoy creating new things with rhubarb.<\/p>\n

<\/p>\n

They are mostly sweets, but once in a while I want to make something a bit different. Something savory.<\/p>\n

Here is a flatbread I made a few weeks ago. Rhubarb Goat Cheese Flatbread.<\/p>\n

This was served with arugula salad dressed with lemon dressing.<\/p>\n

The flavors from rhubarb, goat cheese, arugula, and lemon dressing burst in your mouth!<\/p>\n

This makes a unique interesting snack or appetizer. Serve with a glass of white wine.<\/p>\n

\nRhubarb Goat Cheese Flatbread <\/strong><\/p>\n

flatbread\/pizza dough
\n6 stalks rhubarb
\n1 tablespoon sugar
\n1\/3 cup goat cheese
\n1 cup arugula
\nlemon dressing
\n– 1 tablespoon white vinegar
\n– 1 tablespoon olive oil
\n– 1\/2 tablespoon sugar
\n– 1 slice of freeze dried lemon
\n– salt and pepper
\nsalt and pepper<\/p>\n

1. Preheat oven to 450F.
\n2. Place rhubarb on rolled out dough. Sprinkle sugar.
\n3. Bake for 15~20 minutes until the crust is crispy.
\n4. Dress arugula with the lemon dressing.
\n5. Place goat cheese and arugula on top.
\n6. Salt and pepper. <\/p><\/div>\n

\"648\"<\/a><\/p>\n

\u30eb\u30d0\u30fc\u30d6\u30d4\u30b6<\/strong><\/p>\n

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\u30c7\u30b6\u30fc\u30c8\u3058\u3083\u306a\u304f\u3063\u3066\u3001\u30b9\u30ca\u30c3\u30af\u3067\u3059\u306d\uff5e\u3002<\/p>\n

\u30b4\u30fc\u30c8\u30c1\u30fc\u30ba\u306f\u3061\u3087\u3063\u3068\u30af\u30bb\u304c\u3042\u3063\u3066\u597d\u304d\u5acc\u3044\u304c\u5206\u304b\u308c\u308b\u304b\u3068\u601d\u3044\u307e\u3059\u304c\u3001\u79c1\u306f\u304b\u306a\u308a\u597d\u304d\u306a\u30c1\u30fc\u30ba\u3002<\/p>\n

\u7518\u9178\u3063\u3071\u3044\u30eb\u30d0\u30fc\u30d6\u3068\u3088\u304f\u3042\u3044\u307e\u3059\u3002<\/p>\n

\u30ef\u30a4\u30f3\u3068\u4e00\u7dd2\u306b\u51fa\u305b\u3070\u306a\u304b\u306a\u304b\u304a\u3057\u3083\u308c\u3067\u3059\u3002<\/p>\n

\u30eb\u30d0\u30fc\u30d6\u3082\u306e\u3001\u307e\u3060\u3082\u3046\u3061\u3087\u3063\u3068\u7d9a\u304d\u307e\u3059\u3088\uff5e\u3002<\/p>\n

\"643\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Rhubarb Goat Cheese Flatbread Every year I enjoy creating new things with rhubarb.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,29],"tags":[],"class_list":["post-35783","post","type-post","status-publish","format-standard","hentry","category-bread","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35783","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35783"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35783\/revisions"}],"predecessor-version":[{"id":35819,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35783\/revisions\/35819"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}