Flatbread with roasted fig-olive tapenade, goat cheese ricotta, "prosciutto-style" duck breast, and arugula from The Connecticut Farm Table Cookbook: 150 Homegrown Recipes from the Nutmeg State (page 137) by Tracey Medeiros and Christy Colasurdo

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Duck breast prosciutto must be made 7 days ahead, and figs must macerate overnight. Can substitute store-bought prosciutto for the book's "Prosciutto-style duck breast" indicated in this recipe, and cow's milk ricotta for goat ricotta cheese.

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