Brie, Caramelized Apple and Onion Flatbreads
with Fig-Mustard Drizzle
Brie and caramelized apples are a match made in heaven! This flatbread showcases ooey-gooey Brie cheese, caramelized apples and onions, all generously drizzled with a delicious fig-mustard sauce. Voila, the perfect sweet and savoury meal to end your day.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
125 g
Brie Cheese
(Contains: Milk)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten, Milk, Wheat)
1 unit(s)
Gala Apple
1 unit(s)
Yellow Onion
56 g
Arugula and Spinach Mix
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Gluten, Milk, Wheat, Sulphites, Tree nuts, Egg, Peanuts, Mustard, Soy, Sesame)
2 tbsp
Fig Spread
(May contain traces of: Gluten, Milk, Wheat, Sulphites, Tree nuts, Egg, Mustard, Soy, Sesame, Fish, Crustaceans)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Gluten, Milk, Wheat, Sulphites, Tree nuts, Egg, Mustard, Soy, Sesame, Fish, Crustaceans)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 tsp
Garlic Salt
(May contain traces of: Milk, Wheat, Sulphites, Tree nuts, Peanuts, Mustard, Soy, Sesame, Triticale)
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut half the apple into 1/4-inch pieces. Cut remaining apple into slices.
- Peel, then cut onion into 1/4-inch slices.
- Slice brie into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then onions and diced apples. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Season with 1/2 tsp (1 tsp) garlic salt, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) water. Reduce heat to medium. Cook, stirring occasionally, until water has evaporated and apples and onions are dark golden-brown, 4-6 min.
- Remove from heat.
- Meanwhile, arrange flatbreads on a foil-lined baking sheet. Brush with 1/2 tbsp oil and season with 1/2 tsp (1 tsp) garlic salt. (NOTE: For 4 ppl, use 2 baking sheets, using 1/2 tbsp oil per baking sheet.)
- Broil flatbreads in the middle of the oven until softened, 1-2 min. (NOTE: For 4 ppl, broil flatbreads in the middle of the oven one baking sheet at a time.)
- Remove flatbreads from oven, then top with caramelized onions, apples and brie.
- Broil flatbreads in the middle of the oven again until golden-brown and crisp and brie has melted, 2-3 min. (NOTE: For 4 ppl, broil flatbreads in the middle of the oven one baking sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn.)
- Add half the mustard, half the fig spread and 1 tbsp (2 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine.
- Add remaining mustard, remaining fig spread, 1/2 tbsp (1 tbsp) vinegar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add sliced apples and arugula and spinach mix to the bowl with dressing. Toss to combine.
- Drizzle fig-mustard sauce over flatbreads.
- Cut flatbreads into quarters and divide between plates. (TIP: Top flatbreads with salad, if desired).
- Serve salad alongside and sprinkle with salad topping mix.
