Ingredients
Base
- 2 naan flatbreads
- 1/2 tablespoon olive oil
- 1 small clove garlic, minced
Toppings
- 6 ounces brie cheese, rind removed and thinly sliced
- 2 peaches, thinly sliced
- 3 tablespoons thinly sliced red onion
- 3/4 cup blackberries
- Fresh basil leaves, for garnish
- 1 cup arugula
- Flaky sea salt, for sprinkling
- Honey or hot honey, for drizzling
- 3 tablespoons chopped pistachios, for sprinkling (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the flatbreads.
- Prepare Flatbread Base: Place the naan flatbreads on a large baking sheet. Brush each flatbread evenly with olive oil and sprinkle the minced garlic over the surface to infuse flavor.
- Add Toppings: Evenly top each flatbread with thinly sliced brie cheese, followed by the sliced peaches, thin red onion slices, and fresh blackberries to create a vibrant and flavorful combination.
- Bake: Bake the flatbreads in the preheated oven for 7 to 10 minutes, or until the brie has melted and the flatbreads turn lightly golden brown around the edges.
- Finish with Fresh Ingredients: Remove the flatbreads from the oven and immediately top them with fresh basil leaves and arugula. Sprinkle flaky sea salt over the top and drizzle with honey or hot honey for a touch of sweetness and heat.
- Optional Garnish and Serve: If desired, sprinkle the chopped pistachios over the flatbreads for added crunch. Cut into pieces and serve immediately while warm.
Notes
- You can substitute naan bread with other thin flatbreads if preferred.
- Be sure to remove the rind of the brie cheese to ensure it melts smoothly.
- For a spicier kick, use hot honey instead of regular honey.
- Chopped pistachios add great texture but can be omitted if allergic or unavailable.
- Serve immediately after baking to enjoy the best texture and flavors.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
