Brie and red pepper jelly were born to be best friends! This flatbread stars a perfect flakey base topped with red pepper jelly, caramelized onions, peppery arugula, ooey-gooey brie cheese, and toasted rosemary walnuts. It's the perfect ending to a long day!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Pepper Jelly
Arugula and Spinach Mix
Walnuts, chopped(ContainsTree Nut/Noix)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat your broiler to low. Wash and dry all produce. Peel, halve, then slice the onion into 1/2-inch slices. Peel, then mince the garlic. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add garlic and 1 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
While the onions cook, strip 1 tbsp rosemary leaves (dbl for 4ppl) from stems and finely chop. Slice the brie into 1/2-inch slices. Whisk together the vinegar and 1 tbsp oil (dbl for 4ppl) in a large bowl. Season with salt and pepper. Set aside.
Heat a small non-stick pan over medium-high heat. Add the walnuts, rosemary, 1/4 tsp salt and 1/4 tsp sugar (dbl both for 4ppl) to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Arrange flatbreads on a foil-lined baking sheet, top side-down. Broil in the middle of the oven until golden-brown, 1-2 min. Flip flatbreads. Spread red pepper jelly onto toasted flatbreads, then top with caramelized onions and brie slices. (NOTE: For 4 ppl, use 2 baking sheets, with 2 flatbreads per sheet. Broil in the middle of the oven, one baking sheet at a time)
Broil assembled flatbreads in the middle of the oven, until cheese melts and toppings are heated through, 3-4 min. While the flatbreads broil, add the arugula and spinach mix to the large bowl with the dressing and toss to coat.
Cut the flatbreads into quarters. Top with the dressed arugula and spinach mi, then sprinkle with the rosemary walnuts.