Apple, Prosciutto & Caramelized Onion Flatbreads
Sweet apples, savory prosciutto and rich caramelized onions make these crisp flatbreads perfect for fall. Creamy cheese, peppery arugula and a touch of honey balance the sweet and salty flavors for an easy appetizer, lunch or light dinner. This recipe makes 4 servings.
prep time
15 minutes
cook time
25 minutes
Ingredients
2 naan or prepared flatbreads
1 tablespoon olive oil, plus more for brushing
1 large yellow onion, thinly sliced
1 crisp apple, such as Honeycrisp or Pink Lady, thinly sliced
4 ounces Brie, thinly sliced
3 ounces prosciutto, torn into pieces
1/3 cup crumbled feta or goat cheese
2 cups fresh arugula
1 tablespoon honey
1/2 teaspoon fresh thyme leaves
Freshly ground black pepper, to taste
1 tablespoon olive oil, plus more for brushing
1 large yellow onion, thinly sliced
1 crisp apple, such as Honeycrisp or Pink Lady, thinly sliced
4 ounces Brie, thinly sliced
3 ounces prosciutto, torn into pieces
1/3 cup crumbled feta or goat cheese
2 cups fresh arugula
1 tablespoon honey
1/2 teaspoon fresh thyme leaves
Freshly ground black pepper, to taste
Directions
Make the caramelized onions. Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add the onion and cook for 15–20 minutes, stirring occasionally, until soft and golden brown.
Preheat your oven to 425°F. Place the flatbreads on a baking sheet and lightly brush the tops with olive oil.
Divide the caramelized onions between the flatbreads. Top with Brie, apple slices, prosciutto and crumbled feta. Sprinkle with fresh thyme and black pepper.
Bake for 8–10 minutes, or until the flatbreads are crisp around the edges and the cheese is melted.
Finish and serve. Top the warm flatbreads with fresh arugula and drizzle lightly with honey. Cut into wedges and serve immediately.
Preheat your oven to 425°F. Place the flatbreads on a baking sheet and lightly brush the tops with olive oil.
Divide the caramelized onions between the flatbreads. Top with Brie, apple slices, prosciutto and crumbled feta. Sprinkle with fresh thyme and black pepper.
Bake for 8–10 minutes, or until the flatbreads are crisp around the edges and the cheese is melted.
Finish and serve. Top the warm flatbreads with fresh arugula and drizzle lightly with honey. Cut into wedges and serve immediately.
