Fig, Apple & Brie Flatbread
As the weather gets cooler, I find myself losing interest in raw foods and craving more satisfying foods- roasted veggies, soups, and this flatbread. The flatbread and brie are rich and satisfying, while the apples and arugula keep it from feeling too heavy. It's also a fantastic way to use up all those delicious apples that are in season right now!
Flatbread of your choice (I used Udi's gluten free)
1 medium apple
1/2 small wheel goat cheese brie
2 handfuls arugula
1/2 tsp balsamic vinegar
1/2 tsp olive oil
salt and pepper
Preheat oven to 400 degrees F. Drizzle flatbread with 1/2 tsp olive oil,a pinch of salt and pepper. Bake for 5 minutes. After removing from the oven, spread a thin layer of fig jam over the flatbread. Slice the apple into thin slices and place on flatbread. Cut goat cheese into small pieces and distribute on flatbread. You can choose how much or how little to use. Put the flatbread back in the oven until cheese is melted and bubbling. While the flatbread is baking, toss arugula in olive oil, balsamic vinegar, and a pinch of salt and pepper. Once the cheese has melted, remove flatbread from oven, sprinkle with salt, and add arugula on top.