~ 1 cup of fresh arugula
~ 6-8 cherry tomatoes
Thinly sliced asiago
~ 1/2 cup balsamic vinegar
Drizzle of extra virgin olive oil
In a foil-lined aluminum pan, heat the cherry tomatoes at 350, drizzled in a little extra virgin olive oil. Check on them frequently and give them a shake every once in a while to avoid burning and to ensure even cooking. The tomatoes are done when they start to blister and shrink in size. To make the balsamic reduction, heat the vinegar on medium heat on the stove, stirring frequently to avoid burning. (A bit of advice: be careful with this step. When you start to heat vinegar, keep your face away from the steam, it can be pretty potent!) After about 5 minutes or so, you should start to see the vinegar thicken up a bit. When it starts to coat the spoon, give it a little taste. It should have a sweet taste and a thick syrupy feel to it. Remove it from heat when it gets to this stage and set aside.
In another baking pan, heat the naan bread at 400 for about 5-7 minutes until the bottom starts to get crunchy but the top remains chewy. Remove naan from the oven, top with the arugula, tomatoes and cheese. Drizzle with olive oil and the balsamic reduction.
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