Apple and Brie flatbreads with roasted garlic pesto and arugula salad

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

Apple and Brie flatbreads with roasted garlic pesto and arugula salad

Soy-Free, Mediterranean, Vegetarian, Family-Friendly, Protein Plus

2 Servings, 750 Calories/Serving

15–25 Minutes

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?

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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
  • 3 tablespoons pecans
  • 3 ounces organic baby arugula or other leafy greens
  • 1 tablespoon balsamic glaze
Ingredient IQ

Arugula is famous for its complex flavor—often described as mustard-like, peppery, tart, bright, or bitter.

Nutrition per serving

Calories 750, Total Fat 45g (58% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 780mg (34% DV), Total Carb. 64g (23% DV), Fiber 8g (29% DV), Total Sugars 18g (Incl. 2g Added Sugars, 4% DV), Protein 26g
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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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.

2

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, as many apple slices as will fit (set aside the rest for the salad), and the 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.

3

Prep and make the salad

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, any remaining apple slices, the pecans, half the balsamic glaze, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Set aside the remaining glaze for serving.

4

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.

Serve

Transfer the flatbread slices and arugula salad to individual plates and serve.

Kids Can!
  • Line the sheet pan.
  • Add the flatbread toppings before baking.
  • Time the cooking.
  • Toss the salad.