Peach & Brie Flatbread
This peach and brie flatbread is layered with caramelized onion, slices of creamy brie, fresh sliced peaches and fresh blackberries, and finished with fresh arugula leaves, roughly chopped walnuts and a drizzle of sweet honey.
Servings: 2 servings
Calories: 397kcal
Ingredients
- 1 small flatbread premade
- 1 tablespoon olive oil
- 1 clove garlic finely chopped or minced
- ¼ cup caramelized onion
- 3 ounces brie thinly sliced
- 1 medium peach stones removed and thinly sliced
- ½ cup blackberries
- ¼ cup lightly packed arugula leaves
- 2 tablespoons roughly chopped walnuts
- 1 teaspoon honey add more if needed
- Sea salt flakes for garnishing (optional)
Instructions
- Add the olive oil to a small mixing bowl along with the garlic, and whisk with a fork until well combined.
- Preheat the oven to 350°F. Line a quarter size baking sheets with parchment paper and place the flatbread on the baking sheet. Use a pastry brush to brush the flatbread with the olive oil mixture.
- Spoon the caramelized onion randomly over the flatbread. Top with the sliced brie, peaches and blackberries.
- Bake the flatbread for 8-10 minutes, or until the cheese has melted and the flatbread is lightly golden. p with flatbread with the arugula leaves and chopped walnuts. Drizzle over the honey and sprinkle over the sea salt flakes, if using, before serving.
Notes
- Fresh basil leaves can be substituted and used to garnish the baked flatbread.
- A sticky balsamic glaze instead of the honey can be drizzled over the baked flatbread.
- To meaty this up, a little leftover rotisserie chicken makes a fantastic addition to this flatbread.
- Serve this flatbread straight from the oven or slightly warm.
Nutrition
Serving: 0.5flatbread | Calories: 397kcal | Carbohydrates: 30g | Protein: 14g | Fat: 26g | Sodium: 387mg | Fiber: 5g | Sugar: 13g
