Flatbread
1 large artisan flatbread or naan
1 tablespoon extra virgin olive oil
8 ounces Brie cheese, sliced
1 large Honeycrisp apple, thinly sliced
1/2 cup pecans, roughly chopped and toasted
1 teaspoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
Balsamic Maple Glaze
2 tablespoons pure maple syrup
1 tablespoon balsamic glaze
1 teaspoon Dijon mustard
1 tablespoon unsalted butter, melted
1 teaspoon fresh lemon juice
Optional Garnish
Fresh arugula
Extra toasted pecans
Fresh thyme sprigs
Flaky sea salt
Freshly cracked black pepper
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Brush the flatbread evenly with the olive oil and place it on the prepared baking sheet.
Arrange the Brie slices evenly over the flatbread, leaving a small border around the edges.
Top with the thinly sliced apples and toasted pecans, then sprinkle with the thyme leaves and black pepper.
Bake for 10–12 minutes, or until the Brie is melted and bubbly and the flatbread is crisp and golden.
Meanwhile, whisk together the maple syrup, balsamic glaze, Dijon mustard, melted butter, and lemon juice until smooth.
Remove the flatbread from the oven and drizzle the warm balsamic maple glaze evenly over the top.
Garnish with fresh arugula, extra toasted pecans, fresh thyme sprigs, flaky sea salt, and freshly cracked black pepper.
Slice into portions and serve immediately while warm and crispy.
Nutritional Information (Per Serving)
Calories: 450
Protein: 13g
Carbohydrates: 38g
Fat: 29g
Fiber: 4g
Sugar: 18g
Sodium: 440mg
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