Easy Flatbread + Local White Wine = A Taste of the Mediterranean

Why I’m Inspired to Cook This Way

When I traveled across Greece in 2022, I was struck by how people ate: simple, seasonal ingredients, paired with locally made wine. Meals weren’t complicated, but they were bursting with flavor. What stood out most wasn’t just the food itself, but the people who were healthy, vibrant, living long lives. Dementia is almost unheard of there, and meals are part of a lifestyle that naturally supports well-being.

I came home inspired. You don’t have to live in the Mediterranean to enjoy this way of eating. We have incredible local produce and beautiful wines right here in Washington State. By cooking with what’s around us and pairing it with wines made in our own backyard, we can bring the spirit of the Mediterranean lifestyle into our homes.

That’s why I’ve started developing recipes like this flatbread, to highlight local ingredients alongside local wines in a way that’s both delicious and easy to make.

Tomato, Arugula & Truffle Honey Flatbread

The Wine: Muret-Gaston 2022 Blanc

This recipe is built around a bottle of Muret-Gaston 2022 Blanc, a white wine made just down the road in Benton City, Washington. It’s a blend of Roussanne, Grenache Blanc, Viognier, Marsanne, and Picpoul, grapes originally from the south of France. Here's all you need to know about this wine - it's bright, fresh, and beautifully balanced. When you sip it, you might notice floral notes like honeysuckle, fruit flavors like pear and lemon, and a refreshing, clean finish that makes you want another glass. At least it makes ME want another glass!

It’s made from grapes grown at the well-known Boushey Vineyard (Grandview, WA).  Locally harvested, locally crafted. No shortcuts, no hidden chemicals — just real grapes turned into real wine.

A Flatbread That Feels Mediterranean (But is All Washington)

To go with this wine, I made a flatbread that’s full of flavor but simple at its heart. This is just like the food I enjoyed across Greece. Here’s a peek at what went on it:

• Cherry tomatoes roasted until sweet and juicy

• Garlic for richness

• Arugula for a fresh, peppery crunch

• Wild Mushroom & Sage olive oil for an earthy depth

• Truffle honey for just a touch of sweetness

• Fig balsamic vinegar for a tangy, balancing finish

Together, these flavors match what’s in the glass: juicy fruit, herbal freshness, and a little earthiness. It’s proof that you can make something amazing with just a few ingredients. Real food paired with real wine!

A Story in the Ingredients

Part of the fun is where these ingredients came from.  The tomatoes, onions, and garlic all came from my garden. And other ingredients are little treasures I picked up while traveling around Washington this year.

• The Fig Aged Balsamic Vinegar came from the Oil & Vinegar Cellar in Leavenworth. I found this on a little shopping detour my husband and I took after kayaking the river there this last July.

• The Truffle Honey came from the Truffle Shop at Seattle’s Pike Place Market which I visited in late August on a food tour.

• The Wild Mushroom & Sage olive oil from My Garden Over Floweth, I found at the Muret-Gaston winery itself.

  
  

Just like the wine, these ingredients have their own local stories, and when they come together on this flatbread, it feels like a little Washington road trip on a plate!

Bringing It All Together

This flatbread is more than just dinner, it's an ingredient in my better way of living. Eating fresh, seasonal food and choosing wine made by local winemakers you can actually meet.

Supporting community while nourishing yourself with real ingredients.

It’s what I saw in Greece, and it’s what we can do right here in Washington. A Mediterranean lifestyle, no passport required — just a glass of wine and a slice of flatbread at your own table.

Enjoying my flatbread and wine on a warm autumn day

The Recipe: Tomato, Arugula & Truffle Honey Flatbread

Ingredients

• 1 flatbread or pizza crust

• 1 cup cherry tomatoes, halved

• 1 small onion, thinly sliced

• 2 cloves garlic, thinly sliced

• 1 Tbsp Wild Mushroom & Sage olive oil (or regular olive oil)

• 1 tsp Fig Aged Balsamic Vinegar (or balsamic you have at home)

• 1 small handful of fresh arugula

• 1 tsp Truffle Honey (or plain honey if that’s what you have)

• Salt & black pepper

Instructions

1. Preheat oven to 400°F.

2. Toss cherry tomatoes and onion with olive oil, garlic, salt, and pepper. Roast 15 minutes until blistered.

3. Brush flatbread with olive oil, then top with the tomato-garlic mixture.

4. Bake at 425°F for 10–12 minutes until crust is crisp.

5. Top with arugula, drizzle lightly with honey, and finish with a splash of balsamic.

Serve warm with a chilled glass of Muret-Gaston 2022 Blanc.

I’ve shared my flatbread pairing—what would you pair with the Muret-Gaston Blanc? Drop your ideas in the comments so we can inspire each other.