In order to bring you the best organic produce, some ingredients may differ from those depicted.
Apple and Brie flatbreads with roasted garlic pesto and arugula salad
Soy-Free, Mediterranean, Vegetarian, No Added Sugar, Protein Plus
2 Servings, 790 Calories/Serving
The flavor of creamy French Brie comes to life when paired with sweet apples and a tangy balsamic glaze—not to mention a rich garlic pesto, caramelized onions, and peppery arugula salad. Hungry yet?
In your bag
- 1 organic Fuji or other apple
- ¼ pound Brie
- 2 Atoria's Family Bakery lavash flatbreads
- 2 ounces roasted garlic pesto
- ¼ pound caramelized onions
- ¼ pound organic red or other grapes
- 3 tablespoons pecans
- 3 ounces organic baby arugula or other leafy greens
- 1 tablespoon balsamic glaze
Calories 790, Total Fat 45g (58% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 780mg (34% DV), Total Carb. 75g (27% DV), Fiber 8g (29% DV), Total Sugars 27g (Incl. 2g Added Sugars, 4% DV), Protein 27g
Contains: Milk, Tree Nuts (pecan), Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the toppings
Heat the oven to 425°F.
- Core and thinly slice the apple.
- Using a sharp knife run under hot water, thinly slice the Brie.
Make the flatbreads
On a sheet pan, place the flatbreads side by side. Spread the roasted garlic pesto evenly over the flatbreads to about ½ inch from the edge. Top with the caramelized onions, apple, and Brie. Bake until the flatbreads are crisp, the Brie is melted, and the apple is slightly softened, 8 to 10 minutes.
While the flatbreads are baking, prep and make the salad.
Prep and make the salad
- Remove any stems from the grapes; cut the grapes in half lengthwise.
In a dry medium frying pan over medium heat, toast the pecans, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer the pecans to a plate to cool.
In a large bowl, toss together the arugula, grapes, pecans, half the balsamic glaze (set aside the remaining balsamic glaze for serving), and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.
Finish the flatbreads
Transfer the flatbreads to a cutting board to cool slightly, then drizzle with as much of the balsamic glaze as you like. Cut the flatbreads into even slices.
Transfer the flatbread slices and arugula salad to individual plates and serve.
- Line the sheet pan.
- Add the flatbread toppings before baking.
- Time the cooking.
- Remove the grape stems.
- Toss the salad.